Ingredients

Method

• 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

Ingredients

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