Beetroot and spinach superfood salad

This salad offers a powerful health boost and tastes great. Beetroot is jam-packed full of great vitamins and minerals, including iron, calcium, Vitamin B6 and potassium. It helps to fight off infection and is also thought to protect against some cancers.

Makes a big bowl!

Ingredients

100g baby spinach leaves75g alfalfa sprouts2 celery sticks, sliced4 cooked and peeled beetroot (see note below), each cut into 8 wedges

For the dressing:

4 tbsp virgin olive oil1½ tbsp white wine vinegar1 tsp wholegrain mustard (leave out for gluten-free)1 garlic clove, peeled and crushed2 tsp runny honey1 tbsp snipped fresh chives1 tbsp chopped fresh parsley

Method

• To make the dressing, whisk the oil, wine vinegar, wholegrain mustard, garlic, honey, snipped chives and parsley together in a bowl until combined

• Put the spinach leaves, alfalfa sprouts and celery in another large bowl and mix together. Add the beetroot to the salad just before serving, so that it doesn’t stain all the other ingredients. Mix well. Pour the dressing over the salad, toss and serve immediately.

Note: I like to buy fresh beetroot, then chop the off the stalks and boil them for about 1 hour. Alternatively, you can buy ready-cooked, vacuum packed beetroot from the supermarket.