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 beetrootolive 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
- Quarter the beetroot, drizzle with oil, cover with foil and bake at 200oC for 30 minutes or until tender. Cool to room temperature.
- 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.
- 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.