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. 

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SALADS GALORE…