This beetroot, rosemary and walnut salad is a fantastic way to improve your cognitive function with food!
Beetroot and rosemary both enhance blood flow to the brain, while walnuts are rich in omega 3 DHA, a vital nutrient for brain health.
Ingredients:
3 cups mixed salad greens
6 baby beetroots or 2 large beetroots, washed & peeled
½ cup walnuts, chopped
2 sprigs of rosemary
30g goats feta cheese, crumbled/cubed (optional)
1 Tbsp red wine or balsamic vinegar
2 Tbsp olive oil
1 tsp Dijon mustard
100gms crumbled goats fetta (optional)
Sea salt and freshly cracked black pepper
Method:
Drizzle beetroot with olive oil, salt and pepper, then wrap them up in baking paper along with 1 sprig of rosemary. Wrap the baking paper parcel in
aluminium foil, place on a baking tray and roast for 30 to 40 minutes at 160C until soft.
Whisk together the vinegar, olive oil, and Dijon mustard in a small bowl, then season with salt and pepper and add 1 sprig of finely chopped rosemary
Cut your baby beetroots in half, or large beetroots into wedges
Place your mixed salad leaves on a plate, top with the beetroot and walnuts
and then drizzle over the rosemary dressing. Enjoy!
Recipe adapted from Mediherb