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Ingredients
- 1 bn Beetroot
- 1 x Heaped tsp. sugar
- 3 tsp Vinegar, (Balsamic or possibly brown malt vinegar) Salt and freshly milled black pepper to taste Tiny healthy pinch nutmeg Lamb's lettuce or possibly baby lettuce leaves, washed Lemon & Mustard Dressing, (see separate recipe)
- 100 gm Goat's cheese
- 1/4 c. Pecans or possibly walnuts, minced
Directions
- 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 cool water. Bring to the boil, reduce heat then simmer till tender about 3/4 to 1 hour. When cooked, drain and cold under cool 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 healthy pinch nutmeg.
- Cover and refrigeratetill ready to serve.
- Arrange lettuce onto individual plates, then add in beetroot and sliced goat's cheese. Drizzle over the dressing then sprinkle with nuts.
- Serve immediately as a first course.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 33g | |
| Calories 119 | |
| Calories from Fat 87 | 73% |
| Total Fat 10.39g | 13% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 70mg | 2% |
| Total Carbs 6.34g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.83g | 3% |
| Protein 1.32g | 2% |
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