| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Sami | 2bl | 1 | servings |
INGREDIENTS
| 1 | bn | Beetroot |
| 1 | Heaped teaspoon sugar | |
| 3 | ts | Vinegar; (Balsamic or brown |
| ; malt vinegar) | ||
| Salt and freshly milled black pepper to | ||
| ; taste | ||
| Tiny pinch nutmeg | ||
| Lamb's lettuce or baby lettuce leaves; washed | ||
| Lemon & Mustard Dressing; (see separate | ||
| ; recipe) | ||
| 100 | g | Goat's cheese |
| 1/4 | c | Pecans or walnuts; chopped |
INSTRUCTIONS
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 goat's 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.
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