Beetroot Salad Recipe

Name: Beetroot Salad Recipe
Ingredients: 1 bn Beetroot; 1 x Heaped tsp. sugar; 3 tsp Vinegar, (Balsamic or possibly brown malt vinegar) Salt and freshly milled black pepper to taste Tiny healthy pinch nutmeg Lamb's lettuce or possibly baby lettuce leaves, washed Lemon & Mustard Dressing, (see separate recipe); 100 gm Goat's cheese; 1/4 c. Pecans or possibly walnuts, minced

5 ingredients

12 steps

Ingredients

1 bn Beetroot
1 x Heaped tsp. sugar
3 tsp Vinegar, (Balsamic or possibly brown malt vinegar) Salt and freshly milled black pepper to taste Tiny healthy pinch nutmeg Lamb's lettuce or possibly baby lettuce leaves, washed Lemon & Mustard Dressing, (see separate recipe)
100 gm Goat's cheese
1/4 c. Pecans or possibly walnuts, minced

Directions

1

Wash beetroot, try not to damage skins.
2

Cut away leaves, leaving 3 cm stem (this stops the beetroot bleeding).
3

Place beetroot into a saucepan and cover with cool water.
4

Bring to the boil, reduce heat then simmer till tender about 3/4 to 1 hour.
5

When cooked, drain and cold under cool running water then slip away the skins.
6

Slice beets and place in a shallow bowl.
7

Sprinkle over the sugar and vinegar then season with salt, freshly milled pepper and a tiny healthy pinch nutmeg.
8

Cover and refrigeratetill ready to serve.
9

Arrange lettuce onto individual plates, then add in beetroot and sliced goat's cheese.
10

Drizzle over the dressing then sprinkle with nuts.
11

Serve immediately as a first course.
12

Serves 6.