BABY BEETS SUM­MER SALAD

Epicure - - AT HOME WITH -

Serves 8

Prep time 45 min­utes

• 1 pun­net cherry toma­toes

• 1 bag mixed salad leaves (with spinach) • 1 packet mizuna (about 7 bunches)

• 1 or­ange, seg­mented and sliced

• 2 pack­ets peeled and steamed baby beets, sliced

dress­ing

• 3 tbsp Greek yo­gurt

• 3 tbsp ex­tra vir­gin olive oil • 2 tbsp juice from the beets • 1 tbsp rice vine­gar

• 1 tsp Di­jon mus­tard

• 1 tsp minced shal­lot • zest of 1 or­ange

• pep­per and salt to taste

• Place in­gre­di­ents for the dress­ing to­gether in a jar and shake up. Leave to rest for 30 min­utes.

• Roast cherry toma­toes with a driz­zle of olive oil and salt at 100°C for 45 min­utes. Slice into halves.

• Lay out greens in salad bowl, fol­lowed by or­ange seg­ments, toma­toes and beets. • Driz­zle with salad dress­ing when ready to serve and toss.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.