Serves 2

  • 2 medium size beetroot
  • 4 handfuls of cos lettuce
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons olive oil (for roasting)
  • 4-6 tinned sardines in olive oil (depending on size)
  • Corn on the cob
  • Parmesan shavings
  • 8 cherry tomatoes halved
  • 3-6 Green or black olives depending on size

Cut the beetroot into quarters, mix with two tablespoons of olive oil and roast in a fan assisted oven at 170 C for 25 minutes. Test that it is cooked by pricking with a fork.

Meanwhile boil or steam the corn cob for around 20 minutes and then strip the kernels from the cob.

Combine the ingredients on a plate, drizzle the extra virgin olive oil and serve.

The Health Benefits of Beetroot