I absolutely love beets and in combination with garlic and lots of lemon in my eyes you can't go wrong. This served as last night's dinner for two - a light meal and early to bed to prepare for daylight savings!
2 beets with top
1/2 cup sprouted Mung beans
1 1/2 cup water
2 tbs olive oil
1 tbs lemon juice
1 garlic clove
salt & pepper
- Cut the tops off the beets but leave the skin on while covering with water in medium saucepan. Cook until barely tender, app. 35 min. Peel with a knife and slice into thin sticks.
- Meanwhile bring water to the boil in small saucepan. Add the beans and cook according to instructions. Drain and leave to cool.
- Rinse the green beet leafs and remove the coarse stem. Dry and slice thinly. Arrange on plate with beets and beans on top.
- Mix the ingredients for the dressing and pour over the dish.
Enjoy...!
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