Beetroot Salad

1 servings

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Beetroot Salad Ingredients

1 bn Beetroot	; taste
1 Heaped teaspoon sugar	Tiny pinch nutmeg
3 ts Vinegar; (Balsamic or brown	Lemon & Mustard Dressing;
; malt vinegar)	; recipe)
Salt and freshly milled	1/4 c Pecans or walnuts; chopped

Instructions for Beetroot Salad

Wash beetroot, try not to damage skins. Cut away leaves, leaving 3 cm stem (this stops the beetroot bleeding). Place beetroot into a saucepan and cover with cold water. Bring to the boil, reduce heat then simmer until tender about 3/4 to 1 hour. When cooked, drain and cool under cold running water then slip away the skins. Slice beets and place in a shallow bowl. Sprinkle over the sugar and vinegar then season with salt, freshly milled pepper and a tiny pinch nutmeg. Cover and chill until ready to serve. Arrange lettuce onto individual plates, then add beetroot and sliced goats cheese. Drizzle over the dressing then sprinkle with nuts. Serve immediately as a first course. Serves 6. Converted by MC_Buster. Per serving: 2 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: BeetsCuisine: Uncategorized