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This salad is healthy, quick and tasty and works really well served on a large platter as part of a buffet. Alternatively, you can serve it on individual salad plates as a starter. Serves: 4-6 as starter or sidedish Preparation: 10 minutes
INGREDIENTS 150g rocket, washed and ready to serve 4 cooked beetroots 4 tsp rice vinegar 6 tbsp soya sauce 4 tbsp toasted sesame oil 2 tbsp extra-virgin olive oil 2 tbsp sesame seeds 1 tbsp poppy seeds 2-3 small radishes, finely sliced into rounds (optional)
METHOD Rinse the beetroot and pat it dry. Finely slice it into thin rounds – ideally with a mandolin - and arrange the slices close to each other around the edge of a large platter to create an outer circle.
Arrange the rocket salad in the middle of the plate and scatter over the finely sliced radish.
Prepare the dressing by mixing the soya sauce, the sesame oil, the rice vinegar and the extra virgin olive oil really well with a hand whisk, or by putting the ingredients in a jar with a lid, and shaking it well until the dressing has emulsified.
Sprinkle the poppy and sesame seeds on top of the beetroot and rocket and then drizzle the dressing over it.