Beetroot Salad
By: Anonymous
Published: Wednesday, February 10, 2010 - 10:24pm

Ingredients




1 bn Beetroot
1 Heaped teaspoon sugar
3 teaspoons Vinegar, (Balsamic or brown malt Salt and freshly milled black pepper to taste
Tiny pinch nutmeg
Lamb's lettuce or baby lettuce leaves, washed
Lemon & Mustard Dressing, (see separate 
100 grams Goat's cheese
cup Pecans or walnuts, chopped





Preparation

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. 4 Serve immediately as a first course. 5 Serves 6. 


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Preparation

 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.  4  Serve immediately as a first course.  5  Serves 6.