Durham Farms Beetroot Salad
Photo: Durham Farms
Ingredients
- 120g mixed salad leaves with edible flower petals
- 4 medium-sized beetroots - roasted and sliced 1cm thick
Dressing:
- 1 cup of natural yoghurt
- Juice of 1 small lemon
- 2 tablespoons of extra virgin olive oil
- 2 cloves of raw garlic - chopped
- A pinch of salt and ground, black pepper
Garnish
- 2 tablespoons of roughly chopped flat-leaf parsley
- 1 small handful of roasted pine nuts
Method
Add the lemon juice, olive oil and raw garlic to the yoghurt.
Gently stir to combine. Add salt and pepper to suit own taste.
Gently stir again.
Set aside in the fridge for 15 minutes or so to chill.
Salad:
Assemble the leaves on a serving plate.
Evenly distribute the roasted beetroot over the leaves. Drizzle the chilled dressing over the beetroot. Sprinkle the flat-leaf parsley and roasted pine nuts over the yoghurt dressing.
Serve on its own or with a medium-rare steak or beef sausages.
