This recipe is from a leaflet by McKenzie's Legumes that my mum has had for years. It was a really pleasant surprise - raw beetroot is really good, and it was really enhanced by the flavours. Perfect as a side for a barbecue, or salad-fest, like we did below :-)
Ingredients
400g tin red kidney beans
1 clove garlic, crushed
1 teaspoon ground cumin
1/2 brown onion (I left this out for the kids' sake)
2 medium beetroot
1 tablespoon low-fat natural yoghurt
1 teaspoon red wine vinegar
salt & pepper
1 tablespoon sesame seeds
Method
Chop onion finely. Peel beetroot, then grate. Combine onion, beetroot, beans, garlic, cumin, yoghurt and vinegar. Mix well. Season with salt & pepper, sprinkle with sesame seeds and serve.
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| A delicious, real food & super healthy lunch we enjoyed with friends & kids! Also featuring Wholemeal Pasta Salad and Zesty Quinoa Salad. |
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