Quick And Easy Lamb and Beetroot Salad with Mint Yoghurt Dressing

Lamb Beetroot Salad

Got some roast lamb leftover? Create this quick and tasty salad for lunch!

This quick and easy salad makes a tasty, light meal that is high in protein, good fats and low in carbohydrates.

The combination of lamb and baby spinach will give you a good dose of iron to keep you feeling energised and healthy.

Spinach also contains vitamin C which will allow your body to better absorb iron into your bloodstream.

Store-bought dressings are usually full of unwanted additives and calories so this two-ingredient yoghurt-based dressing will allow you to add flavour without compromising on your dietary goals.

Adding yoghurt to your salad is also a great way to add some bonus probiotics to improve and maintain optimal gut health and immune function.

Pumpkin seeds are a great source of fibre, magnesium, zinc, omega 3’s and antioxidants improving heart health, lowering blood pressure, boosting your immune system and reducing bad cholesterol.

Studies have shown that they may even aid in improving sleep quality and reducing the chance of developing prostate cancer.

This salad is also great made with leftover roasted lamb and is great served cold on a hot day.

Recipe Snapshot:
Sugar Free – Yes
Gluten Free – Yes
Dairy Free – No
Grain Free – Yes
Protein – High
Carbs – Low
Fats – Medium

Lamb And Beetroot Salad

2 tbsp. plain unsweetened yoghurt
¼ tsp dried mint
150g lamb steak or leftover roasted lamb
½ tsp olive oil
Salt and pepper, to taste
1 cup baby spinach leaves
2 baby beetroot, diced
1 small tomato, diced
1 tbsp. raw pumpkin seeds

Makes 1 Serving

Mix the yoghurt and dried mint together in a small bowl and set aside.

Turn a frying pan onto a medium-high heat and season the lamb with olive oil, salt and pepper.

Once the pan has fully heated up, fry the lamb for 2-3 minutes on each side.

While the lamb is cooking layer the baby spinach leaves, beetroot and tomato in a bowl.

Once the lamb has cooked to your liking, slice it thinly on a chopping board and lay over the salad.

Sprinkle with pumpkin seeds and serve immediately with the yoghurt dressing.