This summery salad is pure colour, taste and goodness in one! For full effect, it is best prepared and served “layered” in a glass bowl. Beetroot is available for a good 5-6 months of the year, so make the most of it. This root vegetable is very nutritious, containing carbohydrate for energy and a little protein too. Beetroot is relatively high in plant sugars as it’s a member of the sugar beet family! This does not mean, however, that you should avoid it… far from it. Weight for weight, it has less natural sugar than bananas, but contains far higher amounts of potassium and minerals such as calcium and magnesium. So, you can eat beetroot freely, cooked or raw in salads or in winter stews. It is delicious roasted or barbecued too.
150g-200g cooked beetroot – you can buy vacuum packed organic cooked beetroot
1 large ripe, but firm mango
1 large ripe avocado
200g cooked and peeled prawns
Juice of one lime
Extra virgin olive oil to drizzle on the salad
A small handful of fresh mint leaves
A small handful of fresh coriander leaves
Sea salt or herb salt, and freshly ground black pepper
Slice the beetroot and place in a glass bowl. Peel, stone and slice (or chop) the avocado and the mango. Layer the avo and the mango over the beetroot. Top with the prawns and then drizzle the lime juice and olive oil over the top. When ready to serve, top with the rocket, herb leaves, and a little seasoning. Lightly toss, and serve into bowls.