A delicious salad from ” Cook” by Thomasina Miers.
Ingredients
- 500 g raw beetroot
- 1 quantity Walnut oil dressing or French Dressing with shallots
- 250 g rocket
- 2 spring onions trimmed and finely chopped
- 80 g pumpkin seeds toasted
- 100 g goats cheese
- 1 tsp reduced balsamic vinegar
- sea salt and black pepper
Servings:
Instructions
- Cut the leaves off the beetroot leaving at least 2 cm of the stalk. Do not cut off the tails. Simmer the beetroot in salted boiling water for 30 minutes to 90 minutes depending on their size. You should e able to pierce them with a knife without resistance.
- When they are cooked slip off their skins and cut into 2 cm wedges. While still warm toss with half of the dressing.
- Put the rocket, beetroot, spring onions and pumpkin seeds in a salad bowl with the rest of the dressing. Season with salt and pepper and toss.
- Crumble the goats cheese over the top and drizzle with the reduced balsamic vinegar to serve.
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