Summer salad with shredded beetroot

Serves: 6

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Total Time: 15

Prep Time: 15

• 1  raw beetroot, peeled and coarsely grated or chopped into batons
• 1 tablespoon(s) balsamic vinegar
• 1 teaspoon(s) Dijon mustard
• 3 tablespoon(s) olive oil
• 300 gram(s) mixed baby saladleaves
• 2-3tbsp pine nuts, toasted
• 1  box mustard and cress

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.
4. Get ahead Prepare and marinate the beetroot and make the dressing up to a day ahead.

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