Red Yellow Beetroot Salad with Radish, Beetroot & Brocolli Sprouts

“Autumn is a second spring when every leaf is a flower.”
― Albert Camus

Fall with all its colors and the hearty food it brings, to me is the king of all the seasons. It fills your heart with romance, doesn’t it? Its like all the streets with all the fallen leaves have been set on fire, in your heart and for your eyes.

We get only red beetroot in India so when I saw these at my grocery store, my heart skipped a beat. To the eye, beetroot is not the most beautiful looking vegetable on the outside, but oh it is a stunner when you cut it open. The color, the form… gorgeous. And when I cut open these beauties, the sight was just stunning. And they tasted ever so sweet.

There really is nothing to this salad but it is so incredibly healthy. You’ll feel good about yourself when you’re done eating. If you still feel somewhat hungry, you can always set some on a piece of french bread. Pour yourself a chilled glass of white and I guarantee you will be in heaven!

will feed 3 people

6 medium size beetroot (red, yellow, whatever you like)
handful of radish, beetroot, broccoli sprouts (you can also use alfa alfa, bean, mung bean or any other sort sprouts you like)
2 tbsps olive oil
splash of balsamic vinegar
salt and pepper to taste

to prepare
Preheat oven to 200°C/395°F.

Line a baking tray with parchment paper. Wash and dry the beetroot and place on the parchment paper. Splash with olive oil and roast for 20 minutes. (I liked mine with a little bite but if you like your beetroot soft then do for another 10-15 minutes more).

Allow to cool and then peel the skin off and slice into circle.

Place on a large plate. Place a handful of the sprouts all over the beetroot and splash with balsamic vinegar. Eat immediately and with joy!!!