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THE DAIRY KITCHEN

Monet, Beetroot and Pickled Radish Garden Salad

By THE DAIRY KITCHEN

Serves 6
Difficulty Easy
Preparation 15 MINS
Cooking 35 MINS
This gorgeous salad looks as pretty as a picture.

Ingredients

500g mixed coloured baby beetroot
olive oil, for drizzling
1 stem lemongrass, white portion only, thinly sliced
1/2 cup water
1/3 cup red wine vinegar
2 tablespoons sugar
4 radishes, thinly sliced
50g curly endive or mixed lettuce
1 Woodside Monet
crusty bread, for serving
Handy Tips
Scatter edible flowers over the salad prior to serving, if desired.

Method

  1. Quarter the beetroot, drizzle with oil, cover with foil and bake at 200oC for 30 minutes or until tender. Cool to room temperature.
  2. Saute lemongrass in a 2 teaspoons oil for 1 minute or until fragrant. Add water, vinegar and sugar and bring to the boil stirring until the sugar is dissolved. Simmer for 5 minutes or until slightly reduced. Pour over radishes and allow to cool completely.
  3. To serve, toss endive with 2 tablespoons of the vinegar mixture and arrange on a serving platter, scatter with beetroot and radishes, drizzle with a little extra oil and crumble Woodside Monet over the salad. Serve with crusty bread.

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