Beetroot Salad Recipe
- 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
- 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 cool water.
- Bring to the boil, reduce heat then simmer till tender about 3/4 to 1 hour.
- When cooked, drain and cold under cool 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 healthy pinch nutmeg.
- Cover and refrigeratetill ready to serve.
- Arrange lettuce onto individual plates, then add in beetroot and sliced goat's cheese.
- Drizzle over the dressing then sprinkle with nuts.
- Serve immediately as a first course.
- Serves 6.
beetroot, sugar, vinegar, s cheese, pecans
Taken from cookeatshare.com/recipes/beetroot-salad-83189 (may not work)