Leafy beetroot salad

Ideas
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

4.00 beetroot
DRESSING
45.00 ml vinegar — white wine
45.00 ml water
45.00 ml vegetable oil
15.00 ml creamed horseradish
salt and freshly ground black pepper — to taste
1.00 onion — small
1.00 butter lettuce
1.00 lettuce — iceberg
fresh mixed herbs
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Method:

1. Place cleaned beetroot in a shallow microwave dish. Cover tightly with lid or plastic wrap. Cook at 100 percent for 8 minutes in a 650-700 watt oven. Prick plastic to release steam.
2. Remove from oven, uncover and stand until cool enough to handle. Peel, then thinly slice beetroot into rounds and set aside in a small dish.
3. In a small bowl, whisk up vinegar, water, oil, horseradish and seasoning. Pour half dressing over beetroot slices.
4. Finely chop onion. Wash, dry and break lettuce leaves into bite-sized pieces. Place in a salad bowl, drain beetroot slices, place on top of lettuce base. Sprinkle with onion and fresh herbs. Serve dressing separately; and offer crusty sourdough bread on the side.



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