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Fresh Beetroot and Goats Cheese Salad
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PREP TIME: |
5
mins |
| COOKING TIME:
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35
mins |
| SERVINGS:
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4 |
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Nutritional
Information:
Excellent source of folate. Good source of vitamin C and niacin. Source of calcium, iron, zinc, magnesium, thiamin, riboflavin and vitamin A. Food groups: Meat (as pine nuts), Vegetables, Dairy. Per serve (when serves 4): 1089 kJ (260 cals) 10g protein 15g fat 23g carbohydrate
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Ingredients:
1kg fresh beetroot (4 bulbs with leaves or substitute with baby spinach leaves)
200g green beans
® small red salad onion, finely sliced (optional)
1 tbsp pine nuts, dry roasted
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 tablespoon drained capers in brine, coarsely chopped
100g goats cheese
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Instructions:
Trim the leaves from the beetroot. Scrub the bulbs and wash the leaves well. Bring a large saucepan of water to the boil, add the beetroot, then reduce the heat and simmer, covered, for 30 minutes, or until tender when pierced with the point of a knife. Drain and cool. Peel the skins off the beetroot and cut the bulbs into wedges.
Bring a saucepan of water to the boil, add the beans and cook for 3minutes, or until just tender. Remove with tongs and plunge into a bowl of cold water. Drain well. Add the beetroot leaves to the boiling water and cook for 3-5 minutes, or until the leaves and stems are tender. Drain, plunge into a bowl of cold water, then drain again well
Dressing:
Place vinegar, oil, garlic, capers, ® teaspoon cracked black pepper in a screw-top jar and shake well.
To serve, divide the beans and beetroot wedges and leaves among four serving plates. Crumble the goats cheese over the top and drizzle with the dressing.
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