Beetroots are good for the heart in both biomedicine and Traditional Chinese Medicine. This article explains why:
This is a tasty and simple recipe. Quinoa and seeds provide a good dose of protein.
4 small apple sized beetroots, cut into small wedges
1 large sweet potato, cut into small chunks
2 red onions, peeled and sliced into wedges
100g fresh baby spinach
120-150g white quinoa
2 handfuls of sunflower seeds
3 fat garlic cloves unpeeled
2 tbsp olive oil
1 tbsp balsamic vinegar (use the reduced, sweet and thick balsamic if you can)
1 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp honey
1 tsp grainy English mustard
Put all ingredients in a jar and shake to mix.
Put oven onto 200C. Mix beets with the oil and balsamic vinegar, salt and pepper and put on tray, place in the oven for 1 hour.
After 15 minutes, place yam, onion and garlic on another tray, add oil, salt and pepper. Place in oven.
Meanwhile boil the quinoa as package instructions, usually about 10 minutes. When cooked, mix in beets and while hot stir in the spinach until the spinach wilts slightly. Then add other vegetables, seeds to taste, squeeze garlic out of their skins and mix in, together with the quinoa and veg mix.
Serve with dressing separately so can add to own taste.