Beetroot, Walnut & Rosemary Salad

This beetroot, walnut and rosemary salad is a fantastic way to improve your cognitive function whilst improving your iron levels. Beetroot and rosemary both enhance blood flow to the brain, while walnuts are rich in Omega 3 DHA: a vital nutrient for brain health.

Ingredients

• 3 cups Mixed Salad Greens

• 6 baby Beetroot (or 2 large beetroot), washed and peeled

• Half cup walnuts, lightly toasted, chopped

• 2 sprigs Rosemary

• 1 tbsp Red Wine or Balsamic Vinegar

• 2 tbsp Olive Oil

• 1 tsp Dijon mustard

• Salt and freshly cracked pepper

Method

• Preheat oven to 160 Celsius. Drizzle beetroot with olive oil, salt and pepper. Wrap them up together in baking paper along with a sprig of rosemary. Wrap the whole parcel in foil and place on a baking tray and roast for 30-40 minutes or until soft.

• Whisk together the vinegar, olive oil and dijon mustard in a small bowl. Season with salt and pepper and add the other sprig of rosemary, finely chopped.

• Once cooler to touch, cut the beetroots in half (if using baby beetroot, otherwise into small wedges).

• Place mixed salad leaves in a serving bowl or plate, top with beetroot and chopped walnuts, then drizzle over the rosemary dressing.

For my non-vegans, some feta cheese adds a touch of deliciousness!

Enjoy!