Beet­root salad

Simply You - - Etc. -

10 baby beet­root

Olive oil

3 hand­fuls rocket

Goat’s cheese (I like Mered­ith Dairy) A beau­ti­ful rye bread, thinly sliced

1. Pre­heat oven to 180°C. Quar­ter four beets and place in an oven tray with four whole ones. Driz­zle with olive oil and roast un­til soft but not shrunken (about 30-40 min­utes). Leave to cool.

2. Slice un­cooked beets very thinly (for some crunch). Toss with cooled beets and rocket and serve with sliced salmon, goat’s cheese and rye bread. Serves 12.

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