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FENNEL & ROAST BEET SALAD

Healthy Eating for Pregnancy
by Amanda Grant
If you want to make this slightly more substantial, serve with cottage cheese and bread.
Beets are a source of folic acid, which is very important in helping to prevent birth defects in the early stages of pregnancy. Mixed lettuce leaves provide betacarotene, which helps to boost the immune system and the seeds are a great source of essential fatty acids.
Serves: 4
 

Ingredients

• 2 fennel bulbs
• 4 beets
• 1 tbsp balsamic vinegar
• 7 cups mixed watercress, arugula, and spinach
• couple of handfuls each of sunflower and pumpkin seeds, toasted

For the dressing:
• 1 tbsp balsamic
• 3 tbsp olive oil
• 1 large clove garlic, finely chopped
• 1/2-inch piece of fresh ginger root, peeled and grated
• sea salt and freshly ground black pepper
 

Directions

1. Preheat the oven to 350°F. Slice the fennel into thin wedges, Wrap the beets (with skin on) in foil parcels.

2. Arrange the beets in a roasting pan and roast in the oven for 30 minutes. Add the fennel and roast for another 10 minutes,

3. Drizzle the balsamic vinegar over the fennel and roast for another 10 minutes.

4. Slice the beets into wedges and put into a bowl. Add the fennel and mixed leaves.

5. Mix together the dressing ingredients. Drizzle the dressing over the salad and sprinkle over with the seeds.