Beetroot & Vegan Cheese Salad

Ingredients

• 2 Beetroot, chopped in cubes


• 60 g Black olives, halved and pitted


• 40 g Salad leaves (lettuce or rocket)


• 60 g Vegan cheese (Tofu ricotta)

For the dressing

• Juice of 2 lemons


• 2 tbsp olive oil


• 1 garlic clove, crushed


• Salt and pepper to taste

Method

Boil or steam the chopped beetroot until they are tender. In a bowl mix the beetroot, olives and salad leaves. Prepare dressing in a separate bowl by mixing the ingredients. Add the dressing to the salad veggies and mix well. Add the vegan cheese at the end.

Serves 3-4.