The Food Coach

Free Healthy Recipe - Potato and Beetroot Salad

Dairy free, Low GI

Here we have a perfect lunch for the vegan - a complete meal providing vegetables, carbohydrates, protein, good fats - for energy to sustain the remainder of the day.

Ingredients
½ cup walnuts, roasted
beetroot dressing (see recipe list)

Copyright John Paul Urizar
www.johnpaulurizar.com.au

Method

Dry roast the walnuts in a frying pan. Set aside. Boil the potatoes in salted water until tender. Drain and set aside to cool.

Mix the potatoes with beetroot dressing (see recipe list) and serve over washed salad greens topped with chopped walnuts.

Note : Waxy potatoes contain less starch and therefore have a lower GI than large potatoes used in baking or to make chips and mashed potato. By adding some fat, and vinaigrette the GI of a carbohydrate food is lowered, maintaining blood sugar levels and releasing a steady flow of energy for a longer length of time.

Makes 4 servings

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 20 mins
Ready in: 25 mins


Suitable for:
Lunch, Salad
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Nutritional Information - Per Serve
Kj 1353 kj
Calories 323 kcal
Fat 12.3 g
Saturated Fat 1.1 g
Total Carbohydrate 38.2 g
Total Protein 10.7 g
Fibre 6.8 g