A great way to increase your 5-a-day with this Middle Eastern dish.
These are a new way to use up your root veggies and up your intake of the good plant stuff! I like to keep a batch in a glass jar in the fridge to whip up in 5 minutes as a fresh, easy snack.
If you used beetroot and found them with the stems on, don’t throw them away. Chop them up and add a few tbsp. of water, apple cider vinegar, lemon and sea salt to a pan and bring it to a boil. Remove from heat and pour in to an empty jar. Serve on top of your salad or sandwich – perfect combination and no waste.