Healthy Recipes

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= Salad / Light Meal =
Nutrition in the Foods that we eat !

 

Salad of Beetroot, Lamb’s Lettuce and Clementines

   

Serves 4

Salad ingredients
4 Beetroots, each 5cm in diameter
4 Handfuls lamb’s lettuce, washed and roots trimmed
4 Clementines, peeled, segmented and pith removed
2 Spring onions thinly sliced

Vinaigrettte ingredients
1 tbsp balsamic vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
Freshly ground black pepper
4 tbsp good quality virgin olive oil

Method
1. Top and tail the beetroots, leaving 5cm of stalk and root attached. Drop them into boiling water and boil for 25-30 minutes, or until just tender. Then plunge them into a basin of cold water until cool. Cut off the ends and slice crossways into 3 mm thick slices.

2. Arrange the beetroot slices and clementine segments around 4 serving plates. Pile the lamb’s lettuce in the centre of each plate. Scatter the spring onions over each salad.

3. In a small bowl, combine the vinegar, lemon juice, mustard and pepper to taste. Whisk, adding the oil in a stream. When all the oil has been incorporated, drizzle the vinaigrette over the salads and serve.

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