Beautiful Beet Salad
Beautiful Beet Salad
Enjoy this quick and easy vegetarian recipe by Siba Mtongana from Siba's Table.
  • Difficulty Level Easy
  • Technique Mixing
  • Preparation Time 10 minutes
  • Cooking Time 35 minutes
  • Yield 10 servings
  • 6 Beetroot, thoroughly washed
  • 2 sticks of Celery (or half pack) cut in sticks on long angle one inch long and ¼ inch wide
  • 2 x 140 grams Goat milk cheese log
  • 100 grams Pistachio nuts, finely chopped
  • 100 grams Watercress, stems removed
  • 70 grams microherbs - Crimson
  • Citrus dressing
  • 2 tablespoons ClemenGold juice
  • 2 tablespoons Lemon juice
  • 1 teaspoon wholegrain mustard
  • 2 teaspoons white wine vinegar
  • 2 tablespoons Olive oil
  1. Place the beet in water and cover with water. Cook for 20 minutes until cooked through. Rinse over cold water to cool down
  2. Peel off the skins (with gloves on to prevent having purple pink hands) and thinly slice (preferable using a mandolin. Chill
  3. Meanwhile, slice the celery, chop the pistachio nuts finely. Then cut the goat's milk cheese log into thick slices, shape into rounds and roll them in the nuts
  4. Arrange the salad on a platter then mix the dressing. Drizzle over the salad and garnish with crimson microherbs

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