Rooty & Fruity Pink Salad

Another simple salad using beets which has been identified as a nutritional powerhouse and high in folate, manganese and potassium. The beet root will strain the yam bean, therefore making this salad pink (2 different shades) after mixing. Replace green mango with Japanese cucumber, if desired. The sweet pineapple gives a refresh sweet and sour taste to it. And adding mint leaves gave a different favour. For this salad, I added rice cereals too!

Preparation: 8-10 mins

Ingredients (serves 2)
° 25g beetroot shreds
° 25g green mango shreds
° 25g yam bean shreds
° 10g pineapple shreds
° 3 tablespoons rice cereals
° few mint leaves, finely chopped

Salad Dressing
° 1 tablespoon vegetarian salad cream/ vegan mayonnaise, to taste
° 1 tablespoon vinegar, to taste
° 1 teaspoon sugar, to taste

Method
1. Combine all salad dressing ingredients in a bowl and mix well. Set aside.
2. Arrange the beetroot, green mango, yam bean, pineapple in a serving plate. Garnish with mint leaves.
3. Add the salad dressing and sprinkle the rice cereals over it. Serve immediately.