Name: Rocket, beetroot and mint salad
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 80 gram baby rocket leaves; 450 gram can baby beetroot, drained, quartered; 2 oranges, segmented; 1 red onion, thinly sliced; 1/2 cup mint leaves; 1/4 cup toasted slivered almonds; Dressing; 1/4 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 2 tablespoon orange juice; 1 tablespoon chopped mint leaves

Ingredients

80 gram baby rocket leaves

450 gram can baby beetroot, drained, quartered

2 oranges, segmented

1 red onion, thinly sliced

1/2 cup mint leaves

1/4 cup toasted slivered almonds

Dressing

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 tablespoon orange juice

1 tablespoon chopped mint leaves

Method

1.In a large bowl, combine rocket, beetroot, orange, onion and mint.

2.DRESSING: In a small jug whisk all ingredients together. Season to taste.

3.Pour dressing over salad just before serving, tossing well. Serve sprinkled with almonds.

If preferred, cooked fresh beetroot con be used. Toasted pine nuts can be used instead of almonds.
Note

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Ingredients

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