Jacket & Beet Salad

I love the simplicity of this recipe. We often think we have to create chef like quality foods at home and are constantly bombarded with complex recipes, using multiple ingredients. When often all the body wants is something that is easy to digest, tasty, filling and the fact that this dish is simple to make frees up more of your time too.

Potatoes have had such bad press, but in tests, out of a thousands women with IBS, only 2 – 3% struggled to process potatoes. So the chances are that you can enjoy these high energy veg and reap the benefits of feeling satisfied whilst providing your body with its preferred source of energy, starchy whole food carbs!

Not only that, but when added with this nutrient dense, fibrous, colourful salad your gut will be a very happy bunny indeed. All the combined nutrients will help to alkalise your digestive system, reducing IBS symptoms and providing your body with real, whole food nutrients that it can process with ease, without causing any embarrassing flare-ups. Plus this recipe is low cal and great for weight loss programs.

To make this recipe even easier to prepare, you can pre-cook the beetroot the day before.

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Jacket & Beet Salad

Keyword

IBS Friendly Recipe

Prep Time

3 minutes

Cook Time

1 hour

Servings

1 person

Ingredients

• 1 medium Potato
• 1 medium Beetroot
• 1 handful salad leaves
• 2 Cherry Tomatoes
• 1 inch Cucumber
• 1 drizzle salad dressing (I make my own using lemon juice, fresh herbs, and a tiny bit of mayo)

Keyword IBS Friendly Recipe Prep Time 3 minutes Cook Time 1 hour Servings 1 person Ingredients 1 medium Potato 1 medium Beetroot 1 handful salad leaves 2 Cherry Tomatoes 1 inch Cucumber 1 drizzle salad dressing (I make my own using lemon juice, fresh herbs, and a tiny bit of mayo)

Instructions

1. Wash and pierce the Jacket potato and add to the oven to cook through. Turning once.
2. Boil the whole (roots and all) fresh beetroot in a saucepan for around 45 minutes, being careful not to break the skin as the colour may leach out.
3. Once cooked through (poke a skewer in it to make sure) then peel the beet and chop it into small, bite sized chunks. Leave this to one side to cool.
4. Whilst the beet is cooling and the jacket is nearly cooked, then prepare your delicious salad, including making your own dressing. You can add whatever you want but I like mine to be full of flavour, so I often add fresh herbs like coriander, basil, parsley and sometimes a touch of dijon mustard to a teaspoon of mayo, lemon juice and a splash of olive oil.
5. Once your potato is cooked, serve with your salad, coat your beet in your home made dressing and season to taste. For low calorie options use some of the salad dressing in your jacket potato instead of butter OR limit the butter to ½ teaspoon.

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