Beetroot, strawberry and cherry salad with oregano dressing

Using an electric slicer or sharp knife, slice the beetroot into paper-thin slices. Rinse in ice-cold water and place in a salad bowl.
Top with sliced strawberries and cherries. Combine the lemon juice, oregano and honey, and pour over as a dressing just before serving.

Per serving: 400kJ, 1.9g protein, 0.8g fat, 18.7g carbs

Nutritional benefits: Beetroot contains calcium, magnesium, iron, phosphorus, potassium, manganese, folic acid and vitamin C. It is said to function as an intestinal cleanser.
Mistakingly, people often think it is good for blood – because of its red colour – but this is not entirely true as the amount of iron in the beetroot (important for healthy blood) is very little.
Strawberries contain pectin – a fibre found to substantially reduce blood cholesterol. It has also been shown to inhibit nitrosamines – chemicals found in smoked food – that stimulate the formation of cancer cells in the gut.
Strawberries are rich in certain polyphenols – important plant chemicals with antioxidant properties, which help maintain health cells in the body. They are also a good source of vitamin C, folic acid and potassium.