BABY BEETS SUMMER SALAD

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.