Name: Turkey Schnitzel with Beetroot, Jicama and Orange Salad
Yield: Serves 4
Cuisine: Australian
Ingredients: 2 teaspoons honey; 1 bunch baby golden beetroot; 50 ml red wine vinegar; ½ teaspoon sea salt; 100 ml extra virgin olive oil; ½ teaspoon freshly ground black pepper; 40 ml sunflower oil; 40 ml fresh lemon juice, strained; 1 punnet swiss chard cress, snipped; 1 bunch baby red beetroot; 1 teaspoon sea salt; 400 g turkey breast; 40 g coarse polenta; 1 teaspoon freshly ground black pepper; 2 tablespoons seedless raisins; 2 tablespoons pomegranate seeds; 40 g tiny beetroot leaves; 2 oranges, peeled and segmented; ½ small red onion, finely sliced; ½ small jicama, peeled and cut into fine julienne strips

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Turkey is considered an everyday meat in Mexico, as well as taking centre stage for celebrations. The beetroot salad is a festive specialty, called Christmas Salad. We had it at a couple of different restaurants over the Christmas season and I was intrigued by the combination. In Australia, the best time to make it is during autumn when the baby beets are at their peak and readily available. Larger beets, which have a longer season, can be prepared in the same manner, but will need a longer