Beetroot and Cream Cheese Salad

Rating

My nieces love beetroot! I always tell them it is Barbie’s favourite food, and that does the trick. We also show each other how our tongues turn pink after every bite... and of course this game can go on for a long time and I feel satisfied for getting them to eat so much delicious nutritious beetroot 😊 the addition of a cream cheese dressing is a bonus as this adds a lovely pink colour as well.

Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 1 kg Fresh beetroot
 150 g Irene’s Gourmet cream cheese
 Juice of ½ lime or lemon
 1 tsp coconut sugar
 ¼ tsp salt (or to taste)
 1 punnet fresh dill, finely chopped
 2 tbsp olive oil

1

Rinse the beetroot, place in a pot cover with water and cook until soft (40 minutes – 1 hour depending on the size of the beetroot)

2

In the meantime, combine all the other ingredients (keep some of the dill separate to garnish) and mix well

3

When the beetroot is soft, drain the water and let cool. Peel and cut into wedges

4

Place in a bowl and drizzle with the cream cheese dressing

5

Garnish with the extra dill

Ingredients

 1 kg Fresh beetroot
 150 g Irene’s Gourmet cream cheese
 Juice of ½ lime or lemon
 1 tsp coconut sugar
 ¼ tsp salt (or to taste)
 1 punnet fresh dill, finely chopped
 2 tbsp olive oil

Directions

1

Rinse the beetroot, place in a pot cover with water and cook until soft (40 minutes – 1 hour depending on the size of the beetroot)

2

In the meantime, combine all the other ingredients (keep some of the dill separate to garnish) and mix well

3

When the beetroot is soft, drain the water and let cool. Peel and cut into wedges

4

Place in a bowl and drizzle with the cream cheese dressing

5

Garnish with the extra dill

Beetroot and Cream Cheese Salad

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