Beetroot & Cranberry Salad

Beetroot & Cranberry Salad

Quick Description:
A light, refreshing, and vibrant salad made with earthy beets and tangy cranberries, perfect as a side dish or a snack.

Servings & Timing:

• Servings: 4

• Time: 15 minutes

Ingredients:

• 2 medium-sized beets, peeled and cubed

• 1/2 cup fresh or frozen cranberries

• 1 tablespoon sesame seeds

• 1 tablespoon honey or stevia (optional)

• 1 tablespoon lemon juice

• Salt and pepper to taste

Instructions:

1. Cook the Beets:
   Boil or steam the beets until tender, about 10–12 minutes. Drain and cool.
2. Combine the Ingredients:
   In a bowl, mix the cooked beets, cranberries, sesame seeds, honey (if using), and lemon juice. Season with salt and pepper.
3. Serve:
   Toss gently and serve chilled or at room temperature.

Dietary Info

• High-Protein: Yes (from sesame seeds)

• Low-Carb: Yes

• Gluten-Free: Yes