https://www.lifestylefood.com.au/recipes/22062/baby-broccoli-beetroot-and-toasted-seed-salad-with-lemon-dressing

LifestyleFOOD.com.au

Baby Broccoli, Beetroot & Toasted Seed Salad with Lemon Dressing

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0:5 PREP • 0:5 COOK
8 Ingredients
Serves 4

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Ingredients

200g baby broccoli stems cut in half
80g mixed seeds (e.g. sunflower, pumpkin, sesame)
1 tbsp Kikkoman Soy Sauce
250g cooked beetroot, cut into wedges
Small bunch fresh chives, snipped

For lemon dressing
2 tbsp cold pressed rapeseed oil (we used Hill Farm Oil)
Juice ½-1 lemon, to taste
Freshly ground black pepper & sea salt, to taste

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Method

1.

Make the dressing by whisking together the rapeseed oil and lemon juice to taste. Season with freshly ground black pepper and sea salt. Set aside.
2.

Steam or boil the baby broccoli for 3 to 4 minutes until just tender but with a little bite.
3.

While the baby broccoli is cooking toast the seeds by tipping them into a small frying pan. Add Kikkoman Soy Sauce and cook over a medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter.
4.

Arrange the cooked baby broccoli and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives. Serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

Energy 229kj
Fat Total 17g
Saturated Fat 2g
Protein 6g
Carbohydrate 16g
Sugar 5g
Sodium 298mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

For more recipes: www.lovebeets.com.au

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