Beetroot Salad

Name: Beetroot Salad
Ingredients: 1 beetroot; 1 teaspoon sugar; 3 teaspoons vinegar Balsamic or brown malt Salt and freshly milled black pepper to taste; 1 pinch nutmeg; lamb's lettuce or baby lettuce leaves, washed; lemon; mustard dressing; 100 grams goat; cheese; 1 cup pecans or walnuts, chopped

10 ingredients

3 steps

Ingredients

1 beetroot
1 teaspoon sugar
3 teaspoons vinegar Balsamic or brown malt Salt and freshly milled black pepper to taste
1 pinch nutmeg
lamb's lettuce or baby lettuce leaves, washed
lemon
mustard dressing
100 grams goat
cheese
1 cup pecans or walnuts, chopped

Directions

1

Wash beetroot, try not to damage skins. Cut away leaves, leaving 3 cm stem (this stops the beetroot bleeding). Place beetroot into a saucepan and cover with cold water. Bring to the boil, reduce heat then simmer until tender about 3/4 to 1 hour. When cooked, drain and cool under cold running water then slip away the skins. Slice beets and place in a shallow bowl. Sprinkle over the sugar and vinegar then season with salt, freshly milled pepper and a tiny pinch nutmeg.
2

Cover and chill until ready to serve.
3

Arrange lettuce onto individual plates, then add beetroot and sliced goat's cheese. Drizzle over the dressing then sprinkle with nuts.