Golden, magenta and candied micro-beet salad
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Abigail Donnelly
- 8
- Easy
- Carb Conscious Fat conscious
- 15 minutes
- Creation Viognier 2008
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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
Comments