Recipe home
Summer salad with shredded beetroot
Ingredients
1 raw beetroot, peeled and coarsely grated or chopped into batons
1tbsp balsamic vinegar
1tsp Dijon mustard
3tbsp olive oil
300g (11oz) mixed baby saladleaves
2–3tbsp pine nuts, toasted
1 box mustard and cress
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Method
1. Put the beetroot into a bowl. Spoon over the balsamic vinegar, cover and chill for at least 1–2hr or overnight.
2. Whisk together the Dijon mustard and olive oil in a small bowl. Season.
3. Put the salad leaves and pine nuts into a large bowl, add the dressing and toss. Spoon beetroot on top and scatter over the mustard and cress. Serve immediately.
Get ahead
Prepare and marinate the beetroot and make the dressing up to a day ahead.
Menu suggestions for this recipe
Comments
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