Wake up your taste buds with this fresh and zingy beetroot salad. The sharp mustard, warming pepper and vibrant lime make this salad perfect to prepare for the upcoming summer weather.
Serves: 2 Prep time: 10 minutes Cooking time: less than 5 minutes
You’ll need for the dressing:
- Juice 1 lime
- 1 tsp wholegrain mustard
- 1 tsp honey
- 3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
For the salad:
- 80g bag wild rocket
- 180g roasted beetroot, cut into wedges (or alternatively precooked ‘baby beets’, cut into wedges)
- 100g feta cheese, crumbled
- 50g pecan nuts
In a small mixing bowl, whisk together the lime juice, mustard and honey. Drizzle in the olive oil, whisking as you go, until the dressing has emulsified. Season to taste with salt and pepper and set aside.
Divide the leaves between 2 plates, and scatter over the beetroot and feta cheese.
Add the pecans to a small frying pan and set over a medium heat. Toast for a couple of minutes until they smell lovely and nutty. Tip on to a board and roughly chop, then scatter over the salad.
Finally, give the dressing a final whisk and drizzle over the salad.
Recipe courtesy of www.lovebeetroot.co.uk