Michelle's FreeFrom Rich Red Beets with Celery
Dairy, wheat, gluten, corn, soya, egg, onion,nightshade & nut free

You can serve this warm as a vegetable or cold as a salad - with a main dish or on its own with added seeds or nuts.

700g / 1lb 9oz small beetroot (beets), scrubbed
3 sticks celery, chopped very small
1 x 400g can / 14oz can cannelini beans, drained
sea salt and freshly ground black pepper
1.5 tbsp organic cider or wine vinegar
3 tbsp virgin olive oil
2 bunches watercress
2 tbsp pumpkin seeds or pine nuts (optional)

Halve or quarter the beets, depending on size and put in a steamer. Add the celery and steam both for 15-20 minutes or until both are cooked. Remove from the heat and turn into a serving or salad bowl. Add the beans and mix well.
Season with sea salt and freshly ground black pepper then add the vinegar and oil. Remove the thicker stems from the watercress, add to the salad and mix thoroughly. Serve either warm or at room temperature.

Serves 6 - per portion
187cals - 8g protein
8g total fat - 1g sat / 5g mono / 2g poly
20g carbohydrate of which 10g sugar
7g fibre - 331mg sodium / 0.8g salt

Good Source of: Vitamin A, folate, potassium & iron

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