Harrow in LEAF - Beetroot Salad

	Allotment Associations & Horticultural Groups in Harrow, Middlesex

The place to share your recipes using your allotment or garden produce.

Beetroot Salad from Judy Walker, West Harrow Allotments. A delicious way to use sweet beetroots.

Ingredients:

Cooked beetroots, cut into wedges
Mixed salad leaves
Fresh mint leaves
Oranges, peeled and segmented
Goat’s cheese
Hazelnuts, chopped and dry-fried for 2 minutes (optional)

For the dressing:

4 tablespoons of balsamic vinegar
3 tablespoons of runny honey
A pinch of mustard powder or a teaspoon of English mustard
2 tablespoons of olive oil
Salt and black pepperto taste

Method:

To cook the beetroot:

Firstly cut off the leaves to leave 1" stem, taking care not to cut the skin or root

Boil the beets until tender, or bake at 160ºC for about 1 - 1.5 hours

Simply rub off the skins, let them cool, then cut into wedges

To prepare the dressing:

Mix all the dressing ingredients together well

To build the salad:

Mix the salad leaves and mint with some of the dressing.

Put the beetroot wedges and orange segments in with the leaves.

Place goat’s cheese slices on top and sprinkle with the hazelnuts.

Cover with the rest of the dressing.

Preparation Time:

10-15 minutes if you have pre-cooked beets.

Final Tip:

Please add the hazlenuts for that extra crunch and texture

Published: 10th Mar 20121

By main ingredient:

Apples

Blackberries

Beans

Beetroot

Carrots

Courgettes

Leeks

Marrow

Mint

Parsnips

Peas

Potatoes

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Zucchini

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