Ingredients
- 2 beetroots, chopped in cubes
- 60 gm black olives, halved and pitted
- 40 gm salad leaves (lettuce or rocket)
- 60 gm vegan cheese (tofu ricotta)
For the dressing
- juice of 2 lemons
- 1 garlic clove, crushed
- salt and pepper to taste
Method
Steam the chopped beetroot until they are tender. In a bowl mix the beetroot, olives and salad leaves. Prepare dressing in a separate bowl by mixing the ingredients. Add the dressing to the salad veggies and mix well. Top with vegan cheese.
Serves 3-4
Source: https://sharan-india.org/healthy-recipes/
