About the Recipe
In addition to bringing a powerful pop of pink to your dishes, the humble beetroot is packed full of antioxidants, many of which have powerful medicinal qualities.
The humble beetroot has been championed for its anti-inflammatory properties. Chronic inflammation will occur when you consume an unbalanced and unhealthy diet. Specialists believe that inflammation is the catalyst to many diseases such as Alzheimer's, heart disease, liver disease, obesity, and cancer. Studies have shown that consuming just 250ml of beetroot juice a day significantly reduces inflammation,
Ingredients
1 Beetroot
1 Lemon
1 clove garlic
100ml Greek Yoghurt
1 tsp Chaga Powder
5 Brussel Sprouts
1 thyme sprig
GF Bread
2 Eggs
Feta Cheese
4 Mushrooms
1. Wrap the beetroot in foil and roast whole with the skins for 45-60 minutes depending on if it is medium or large. Once roasted, leave to cool and peel.
2. Add your beetroot, lemon juice, garlic and chaga to a blender and season with salt and pepper. Blitz until it has formed a paste, then add ½ your yoghurt and blend again. Add more little by little until you achieve a thick smooth spreadable consistency.
3. Chop your mushrooms in to quarters and your sprouts into half’s.
4. In a pan drizzle a small amount of olive oil on a medium heat and add your mushrooms, thyme and your sprouts flat side down. Cook until they have achieved a nice golden colour and the mushrooms have released all the excess moisture.
5. Bring a pot of water to the boil and season with salt.
6. Once boiling remove from the heat and immediately add your egg. Cook for 3 minutes and 30 seconds for a nice oozy yolk.