Beetroot and anchovy salad

Try this recipe from The Alkaline Cookbook for a tasty and light salad

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Jul 11, 2016
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Ingredients:

100g red beetroot

100g yellow beetroot

50g beetroot leaves

1 egg

1 garlic cloves

2 anchovies

1 tablespoon olive oil

1 tablespoon soured cream

Method:

Wrap the beetroot in foil and roast slowly, ahead of time, for one hour or longer, depending on the size. Remove and leave to cool.

Bring a pan of water to the boil and cook the leaves and the egg for four and a half minutes – the egg yolk should still be runny. Drain and line up the leaves in a bowl. Take the shell off the egg. Skin the beetroot under running water, rubbing off the skin with your fingers. Then, using the largest cut on the grater, slice this thinly into the bowl.

To make the dressing: crush the garlic and the anchovies with a pestle and mortar and add the olive oil and soured cream. Mix in with the leaves and the beetroot. Add the egg, sliced in half.

Credit: The Alkaline Cookbook, by Dr Stephan Domenig and Heinz Erlacher, published by Modern Books, £14.99, 10th March 2016.

Photography: Elwin Street Productions 2016.

Go to the profile of Eminé Ali Rushton

Eminé Ali Rushton

Health + Wellness Director, Psychologies

Health + Wellness Director and Author, Eminé Ali Rushton is interested in only one type of health – holistic. Holistic health is about completeness. It is a full circle that joins the dots of ‘you’ – a way of living that reintroduces your mind to your body to your spirit. To help you live happier, healthier and more balanced lives, we have created #360me – a completely holistic approach to wellness – and are working with some of the world's leading authorities in nutrition, psychology, fitness, ethical living, yoga, and wellness, to provide you with inspiration and support, every month for the next year.

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