BEETROOT SALAD W/ HORSERADISH DRESSING
SERVES 6 (as a side salad)
WHAT’S IN IT?
250g peeled and cooked baby beetroots*, quartered
2 cups cooked buckwheat
1/2 cup parsley, roughly chopped
1/2 cup mint, roughly chopped
1/2 cup chives, finely choppedHerbs
1/2 cup pistachio nuts, toasted and roughly chopped
Extra virgin olive oil, to dress
Sea salt and pepper, to taste
Horseradish Dressing
1 tbs jar horseradish
3 tbs creme fraiche
2 tbs yoghurt
Drizzle, extra virgin olive oil
1 tbs chives, finely chopped
Sea salt and pepper, to taste
PUTTING IT TOGETHER:
1. Start by making your dressing. Whisk together all dressing ingredients in a small bowl or jar and set aside until needed.
2. Into a large serving bowl add your buckwheat, top with beets, toss very gently. Scatter over herbs and pistachio, again gently toss. Drizzle with olive oil and season with salt. Toss again.
3. Drizzle with horseradish dressing and serve.
SALADS GALORE…
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Fresh and poppy just like the peas and beans in this vibrant little summer salad. This Pea, Bean & Herb Salad with Feta would sit real nicely on the summer BBQ table surrounded by some BBQ'd meats and cold drinks!