Beetroot, Broccoli & Silverbeet Salad + Creamy Tahini Ginger Dressing

There's really nothing quite like beetroot is there? It's so fresh and vibrantly coloured. I had this sudden craving for some the other day, so I went and bought a whole bunch of them from the store and grated a couple up. (I love having a dish of ready-grated beets in the fridge, drizzled with apple cider vinegar, so that it's ready to add to your meal whenever you want it. [And you it saves on excess purple staining of hands]).

The mound I had grated this time was exceedingly large though, so I decided to combine it with some greens for a nourishing, power snack to keep on hand.

This salad is juicy from the beets, crunchy from the broccoli, and is both creamy and zingy from the tahini-acv dressing. I added some silverbeet too, but you could use any sort of dark leafy greens you prefer (e.g. kale, spinach, collards etc).

This dish is packed with calcium, protein, fibre, vitamin C, vitamin K, potassium, magnesium, iron and the list of vitamins and minerals goes on.. With the apple cider vinegar and ginger, it's also great for your gut health (for happy little bacteria!)

Aside from these benefits though, it also just tastes delicious!
Here's the recipe:

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Beetroot, Broccoli & SilverBeet Salad + Creamy Tahini Ginger Dressing

Salad Ingredients

2 medium or 1 large beetroot

1 medium head broccoli

3-4 large leaves of silverbeet (or other leafy green like kale, collards or spinach)

1/4 cup chopped pepitas (optional) (almonds would work well too)

Dressing Ingredients

2-3 tablespoons tahini (depending on how creamy you want it)

1 - 1 1/2 tablespoons apple cider vinegar

approx 1 tablespoon warm water (to thin out)

optional: 1 tsp minced ginger, 1/2 tsp fresh or dried chilli

Method

1. Make dressing by adding all ingredients to a glass jar, then shake to combine. (Alternatively whisk ingredients in a small bowl).

2. Chop broccoli and leafy greens, and steam until your desired level of crunch. (When they're deep green in colour they're most nutritious). Then blanch in cold water to prevent further cooking.

3. Grate beetroot into a large bowl, then add steamed greens and salad dressing, and toss to combine. Top with chopped pepitas or nuts/seeds of choice.

(Makes enough for 4-5 people, or is a great meal prep dish to keep in the fridge.)