A super simple healthy green salad that’s low in calories but high in nutritional value.
Quick and easy to make and easy to double if you are entertaining a friend 🙂
1/2 tbsp extra virgin olive oil
1/2 tbsp balsamic vinegar
100g peeled cooked beetroot not in vinegar cut into bite-sized pieces
1 handful of mixed salad leaves
1/4 cucumber, cut into batons
4 asparagus spears, trimmed
Pour the olive oil and vinegar into a small bowl, mix well to make a dressing and add the beetroot. Put the mixed leaves and cucumber onto a plate.
Blanch the asparagus in a pan of simmering water for 2 minutes then remove to a plate.
Crack the eggs into a pan and simmer gently for 3 minutes until the whites are cooked and the yolks are just beginning to set, but still runny. remove the eggs with a slotted spoon and drain on kitchen paper.
Meanwhile, add the beetroot to the plate pour over the dressing and lightly toss together.
Top the plate with asparagus and a poached egg to serve