Recipes
Beetroot Salad
15 minutes
Preparation time
5 minutes
Cooking time
4 servings
Serves
Ingredients
Beetroots
16 baby red beetroots
4 baby golden beetroots
Hazelnut Dressing
185 ml hazelnut oil
65 ml sherry vinegar
250 ml grapeseed oil
Juice of ½ lemon
½ teaspoon sugar
½ teaspoon salt
½ garlic clove
To Serve
100 g goat curd
35 g hazelnuts, crushed
Watercress
Sea Salt to taste
Miele Accessories
Method
Beetroots
- Place the beetroots into a solid steam tray. Place in the Steam Oven and steam at 100°C for 25 minutes or until tender.
- Remove the beetroot from the oven, allow to cool and then peel.
Hazelnut Dressing
- Mix all ingredients with a whisk or in a jar with a tight lid and shake for 30 seconds.
- Season to taste.
To Serve
- Toss the beetroots in 80 ml of the hazelnut dressing, salt and crushed hazelnuts.
- Spread the goat curd on each plate, place beetroots on top and garnish with watercress.
Notes:
- This dressing makes 500 ml, keep remaining dressing in an airtight bottle in the refrigerator for up to 3 weeks.
Applicance Functions
Shannon Bennett
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