This is a favorite dish in our family, created by my sister to accompany her incredible meals of duck, or smoked salmon from the BBQ.
Immediately before serving
1. Toss the oil and vinegar together and then toss through the rocket
2. Gently toss in the beetroot
3. Heap mix onto a serving platter and then sprinkle with smallish dollops of the cheese (about 1" chunks is perfect.)
4. Heat a small skillet to media and quickly roast the pine nuts until fragrant (careful not to burn them!) and then sprinkle over the salad.
Serve immediately.
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 17 | ||
Calories from Fat: 16 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 15.2mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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