Thursday, 20 September 2012

Golden beetroot salad (3 colours)

We got some golden beetroots in our veg box from Abel and Cole this week. They were easy to cook and absolutely delicious.

Mixed leaves - 2 large handfuls
Red onion - 1 small, chopped
Golden beetroot - 3 medium-sized
Pomegranate - one half, jewels removed and skin and pith discarded
Feta cheese for sprinkling (optional)

1) Boil the beetroots in a pan of water for 45 minutes. Leave to cool for 10 minutes and then slip off the skins. Chop into 1 cm pieces.
2) Arrange the salad leaves on two plates. Top with the red onion and beetroot pieces. Sprinkle over the pomegranate jewels and a little feta cheese if desired. Serves 2.

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