Beautiful beet salad

Siba Mtongana
10 servings Prep: 10 mins, Cooking: 35 mins
Rate this recipe
Lovely and light!

By Food24 March 04 2016
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Ingredients (11)

6 beetroot
2 celery — sliced diagonally
2x 140 g goat's milk cheese — log
100 g pistachios — finely chopped
100 g watercress
70 g micro herbs — crimson
CITRUS DRESSING:
2 Tbs ClemenGold®️ mandarin juice
2 Tbs lemon juice
1 tsp wholegrain mustard
2 tsp vinegar — white wine
2 Tbs fresh chillies — 573
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Method:

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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