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  2. summer salad recipe

Amazing Dressed Beets

A deliciously simple salad to set January off with a zing! - by Amy Sinclair
  • 09 Apr 2019
Amazing Dressed Beets
Easy - Serves 4 - Vegetarian
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Sweet, sour, salty and crunchy, this beet salad is packed with flavour and texture combinations. With just five ingredients, it’s a breeze to make.

Ingredients

600g raw mixed-colour baby beets (ideally with leaves)

4 clementines

½ bunch fresh tarragon (15g)

100g crumbly goat’s cheese

40g shelled unsalted walnut halves

Method

  1. Reserving any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes, or until tender. Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar. Peel the remaining 3 clementines, slice into fine rounds and arrange on your plates. 

  2. Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins. Halve or slice a few, then toss them all in the
    dressing. Taste, season to perfection with sea salt and black pepper, then pick in the tarragon and toss with the reserved beet leaves. Divide
    between your plates, crumble over the goat’s cheese and walnuts, and drizzle lightly with extra virgin olive oil.

PER SERVING 

263 kcals • fat 18.1g • saturates 5.9g • carbs 16.1g • sugars 14.9g • fibre 3.7g • protein 9.8g • salt 0.6g

  • summer salad recipe
  • side salad recipe
  • 5 ingredient dinners
  • 30 minute dinner ideas
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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