Name: Warm beetroot and macadamia salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1.4 kilogram fresh beetroot; 40 gram ghee; 2 (400g) leeks,, sliced thickly; 1 cup (150g) macadamias; 1/4 cup (60ml) raspberry vinegar; 1/4 cup (60ml) olive oil; 1 clove garlic, crushed; 250 gram baby rocket leaves; 250 gram baby spinach leaves; 150 gram goat's cheese, crumbled

Ingredients

1.4 kilogram fresh beetroot

40 gram ghee

2 (400g) leeks,, sliced thickly

1 cup (150g) macadamias

1/4 cup (60ml) raspberry vinegar

1/4 cup (60ml) olive oil

1 clove garlic, crushed

250 gram baby rocket leaves

250 gram baby spinach leaves

150 gram goat's cheese, crumbled

Method

1.Boil, steam or microwave beetroot until tender; drain. Peel beetroot while warm; cut into wedges.

2.Meanwhile, heat ghee on medium heat in a wok or large frying pan; stir-fry leek and nuts for 2-3 minutes, or until leek is soft and nuts are browned lightly.

3.Add beetroot, vinegar, oil and garlic to wok; stir-fry for 1-2 minutes, tossing, or until beetroot is hot.

4.Remove from heat; toss rocket, spinach and cheese through beetroot mixture.

5.Divide among plates and serve.

Not suitable to freeze. Not suitable to microwave.
Note

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Ingredients

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