Healthy Iron-Rich Beetroot Sprout SaladVeg
Enjoy a nutritious and vibrant meal with this iron-packed beetroot salad. This dish perfectly balances earthy roasted beetroot with fresh moong sprouts for a folate boost. Protein-rich tofu or paneer is lightly stir-fried with turmeric and black pepper to add heartiness, while a bright citrus dressing of orange juice and olive oil enhances nutrient absorption. Finished with crunchy sunflower seeds, this bowl is an ideal, satisfying alternative for a light lunch or a nutrient-dense dinner option.
Ingredients
1 medium Beetroot
Tofu or Paneer: 1/4 cup
1 tsp Turmeric Powder
2 tbsp Sunflower Seeds
1 tsp Black Pepper Powder
3 tbsp Orange Juice
1 tsp Olive oil
to taste Salt
Moong sprouts: To taste
Instructions
1
Bake the beetroot at 350°F for 45 minutes or boil until soft, then chop into bite-sized pieces.
2
In a bowl, season the chopped beetroot with salt, olive oil, orange juice, and black pepper. Mix well to coat thoroughly.
3
Add fresh moong sprouts to the seasoned beetroot.
4
Heat a little olive oil in a pan and stir-fry the tofu or paneer for 4 to 5 minutes.
5
Season the tofu/paneer with salt, black pepper, and turmeric, continuing to cook for another 2 to 3 minutes.
6
Combine the cooked protein with the beetroot and sprout mixture.
7
Top with crunchy sunflower seeds and serve immediately.
Nutrition Facts
1 servings per recipe
