Free Healthy Recipe - Beetroot in Garlic and Sun Dried Tomato Mayonnaise

Dairy free, Low carbohydrate

Watercress as a salad green on its own is quite hard work. It has a strong, almost grass like flavour which can be a little off putting. It is however laden in antioxidants, a beneficial diuretic, and excellent detoxifier. Combining it with other strong contrasting flavours makes it more than palatable as you will discover on this true vegan salad. The mayonnaise can be stored in an airtight container in the fridge for up to 3 days.

1 bunch beetroot, washed and stalks trimmed
water to cover
pinch sea salt
watercress washed and trimmed
1 packet silken tofu
2 tbsp water
2 tbsp olive oil
2 cloves garlic, crushed
6 sun dried tomatoes drained of oil
2 tbsp lemon juice

To make the mayonnaise, combine all ingredients in a processor and puree until creamy.

Place the beetroot and the water in a saucepan and bring to the boil. Reduce the heat to simmer, cover and cook for approx 30 minutes or until the beetroot is tender (but not too soft).
Drain and set aside until its cool enough to handle.
Peel the skin off the beetroot and cut it into quarters. Slice the beets into quarters and place on a bed of watercress. Top with mayonnaise dressing.

Note: Another delicious variation is substituting the sun dried tomatoes with 1 tsp drained capers and chopped dill and tsp lemon juice.

Makes 6 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 45 mins
Ready in: 60 mins

Suitable for:
Dinner, Lunch, Salad, Side Dish
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Nutritional Information - Per Serve
Kj 534 kj
Calories 128 kcal
Fat 7.6 g
Saturated Fat 1.1 g
Total Carbohydrate 7.9 g
Total Protein 5 g
Fibre 4.4 g

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