Jazz up this dish by using yellow and red beetroot and a sprinkle of sunflower seeds.
2 yellow beetroot
2 red beetroot
1 Tbsp white vinegar
2 Tbsp lite olive oil
2 Tbsp sunflower seeds
2 Tbsp chopped chives
Place beetroot in a pan of cold water, bring to the boil, reduce heat and simmer until tender when pierced with a knife.
Remove from water, cool, peel off skin and slice into sticks.
Place beetroot in a serving dish. Mix vinegar and oil together, pour over beetroot and toss gently.
Sprinkle with seeds and chives to serve.
Nutrition Information Panel
|Per Serving [8 Serves]|
|- saturated fat||0.7g|