This salad is great for an entree or as an accompaniment to the fresh oysters as a starter. Lots of recipes call for the beetroot to be roasted first but I prefer to use canned baby beetroot. All the beats are of the same bite size that is perfect for presentation and their piquant taste goes very well with the mustard dressing.
You need: (for 6-8 people)
You need: (for 6-8 people)
400 gr can of baby beetroot
Bunch of broccolini (if using regular
broccoli, use florets only)
100 gr of your favourite blue cheese
5-6 stalks of spring onions (thinly sliced
on the diagonal)
1 tbs of fresh parsley (finely chopped)
Dressing:
5-6 spoons extra virgin olive oil
½ teaspoon seeded mustard
½ teaspoon Dijon
½ teaspoon honey
2 teaspoons red wine vinegar
Sea salt
Freshly grounded black pepper
Method:
Cook the broccolini in salted water until just tender and then place in a bowl of icy water to stop the cooking process and preserve their colour; once cooled - pat them dry. Chop the beets into halves, finely slice the spring onions and parsley and combine all the vegetables in a big bowl. In a screw top jar combine all the ingredients for the dressing, shake well and taste. The dressing should be a perfect balance of sweetness, tartness and sharpness and, of course, to your liking. Pour over the salad, give it a toss and crumble the blue cheese on top.
Enjoy!!!
Cook the broccolini in salted water until just tender and then place in a bowl of icy water to stop the cooking process and preserve their colour; once cooled - pat them dry. Chop the beets into halves, finely slice the spring onions and parsley and combine all the vegetables in a big bowl. In a screw top jar combine all the ingredients for the dressing, shake well and taste. The dressing should be a perfect balance of sweetness, tartness and sharpness and, of course, to your liking. Pour over the salad, give it a toss and crumble the blue cheese on top.
Enjoy!!!
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