Beetroot salad

  November 14, 2021   Read time 1 min
Beetroot salad
Beetroot's vivid colour provides a dramatic addition to any plate, but with its sweet, earthy flavour and high nutritional value the vegetable is much more than just an aesthetic addition. Our collection of beetroot salad recipes highlight the versatility of this popular superfood, whether it's roasted, pickled, boiled or left raw for added crunch.

Ingredients:

  • 4 golden beetroots
  • 150g of goat's cheese
  • 50g of baby watercress

Instructions:

# To make this beetroot salad recipe start by cooking the golden beetroot fully in salted boiling water. Once cooked, allow to cool then peel, cut beetroot into discs or wedges.

# Mix the vinegar and cordial together and whisk in the oil. Season and pour over the beetroot and allow to marinade for an hour. Break the cheese into suitable size pieces and roll in the pepper.

# Drain off the beetroot, retaining the dressing and plate beetroot interspersed with the cheese, garnish with the watercress. Finally, drizzle the remaining dressing over and serve.


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