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5 minutes

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Litchi-and-avocado salad

Glass jars of smoked truffle salt

Glass jars of smoked truffle salt

1 hour

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Lentil terrine with sprouts

5 minutes, plus setting time

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Artichoke and endive starter

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Whole-grain mustard, artichoke and warm potato salad

15 minutes

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Bean pesto spread

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Mushroom garlic butter

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Avocado tofu pate

Charred sweet pepper and tomato with anchovy and harissa dressing

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Charred sweet pepper and tomato with anchovy and harissa dressing

25 minutes

Runner beans with a garlicky sherry vinegar dressing

Runner beans with a garlicky sherry vinegar dressing

5 minutes

Golden, magenta and candied micro-beet salad

Golden, magenta and candied micro-beet salad

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Golden, magenta and candied micro-beet salad

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Ingredients

6 micro golden beetroots, washed
6 micro candied beetroots, washed
6 micro white beetroots, washed
6 micro magenta beetroots, washed
2 standard beetroots, washed
1 T honey
3 T olive oil
1 clove garlic, crushed
2 t English mustard
1 T vinegar
Salad leaves, rinsed
1 x 100 g log chevin, sliced
1 x 130 g punnet fresh edamame beans
Sea salt and freshly ground black pepper

Method

Using a mandolin or very sharp knife, cut ultra-thin slices of the different beetroot varieties.

To make the dressing, combine the lemon juice, honey, olive oil, garlic, mustard and vinegar until creamy. Arrange the fresh salad leaves in the bases of eight teacups.
Top with beetroot slivers and slices of chevin, then drizzle with the dressing.
Scatter over the edamame beans and season to taste.

Cook’s note: Micro beetroots are available from Steve Botha in Cape Town; tel: (022) 931-3209.
Per serving: 608.5 kJ, 4.8 g protein, 9.1 g fat, 10.4 g carbs