Beet Salad
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 tablespoons (45ml) extra virgin olive oil
- 2 tablespoons (30ml) lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic (pressed or very finely minced)
- Β½ teaspoon salt
- ΒΌ teaspoon ground black pepper
- 1 medium apple
- 1 teaspoon lemon juice
- 1 pound (450g) cooked beets (boiled or steamed, see note 2)
- 5 cups (60g) arugula/rocket (washed and spinned)
- 3 ounces (85g) feta cheese (or goat cheese)
- Β½ cup (50g) toasted pistachios (roughly chopped, see note 4)
Method
- In a bowl or a small jar combine the olive oil with lemon juice, Dijon mustard, garlic, salt, and pepper. Whisk or shake well until combined. You want the dressing to be emulsified and creamy.
- Get a dark in color cutting board (see note 3), and slice the apple. Add to a bowl, and toss with a little lemon juice. Wear gloves, and dice the beets into small half-inch pieces.
- To a large bowl, add the arugula, diced beets, half of the apples, half of the feta, half of the pistachios, and add the dressing.
- Gently toss to combine. Transfer to a serving dish, and top with the remaining apples, feta, and pistachios.