Beautiful beet salad

Recipe from: 4 March 2016
recipe, beetroot, salad,side dishes

Ingredients 12
Servings 2
Minutes 00:10

Ingredients

Serving Change
  • 6
    beetroot, thoroughly washed
  • 2
    sticks of celery (or half pack) cut in sticks on long angle one inch long and ¼ inch wide
  • 2x 140
    g
    goats milk cheese log
  • 100
    g
    pistachio nuts, finely chopped
  • 100
    g
    watercress, stems removed
  • 70
    g
    microherbs - Crimson
  • CITRUS DRESSING:
  • 2
    Tbs
    ClemenGold juice
  • 2
    Tbs
    Lemon juice
  • 1
    tsp
    Wholegrain mustard
  • 2
    tsp
    White wine vinegar
  • 2
    Tbs
    Olive oil
 

Method

00:10
 
Place the beet in water and cover with water. Cook for 20 minutes until cooked through. Rinse over cold water to cool down.

Peel off the skins (with gloves on to prevent having purple pink hands) and thinly slice (preferable using a mandolin. Chill.

Meanwhile,  slice the celery, chop the pistachio nuts finely. Then cut the goat's milk cheese log into thick slices, shape into rounds and roll them in the nuts.

Arrange the salad on a platter then mix the dressing. Drizzle over the salad and garnish with crimson microherbs.

Reprinted with permission of Siba Mtongana and Food Network South Africa.

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