Highly underrated vegetables – radish and beetroot serve as the main stars of this pretty in pink salad. Blushing pink and rosy red, a rich source of antioxidants and fiber. But don’t get fooled by how pretty they look, radish packs up a punch with its peppery and slightly spicy flavour!
Prep Time 10 minutes mins
Cook Time 5 minutes mins
- 1 beetroot
- 4 baby radish
- 50 g radish leaves
- 30 g sweet basil
- 2 tbsp honey
- 5 tbsp olive oil
- A pinch of Golden Flaxseeds
- A pinch of salt and black pepper
Cut the beetroot in half and steam for 25 minutes.
Once cooled, peel off the skin. Chop one half and thinly slice the other.
Wash and rinse the baby radish and radish leaves.
Next, using a vegetable peeler, cut the baby radish into thin strips.
Mix the remaining ingredients (honey, olive oil, lemon juice, salt, pepper) to create the dressing.
Assemble the salad ingredients together and drizzle the dressing on top before serving.