Beetroot and Nodini Salad

Name: Beetroot and Nodini Salad
Yield: Serves 6
Ingredients: 70 g carrots, peeled and cut into rounds; 120 g fine green beans, blanched and halved; 60 g nodini, torn into smaller pieces; 15 g sunflower seeds, toasted; 750 g beetroot; 10 ml olive oil; 10 ml red wine vinegar; 1 clove garlic, crushed; 10 ml honey; pinch of salt and freshly ground black pepper to taste; pinch of salt and freshly ground black pepper to taste; 40 g wild rocket

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

I love the look of cooked beets so we’ve had this recipe on the menu since day one. Nodini is knotted mozzarella.

Ingredients

750 g beetroot
10 ml olive oil
10 ml <

Starter
Gluten-free
Vegetarian

Method

Roast the beetroot in foil at 180°C until they are just soft. Once they cool, peel and cut them into chunks.

Marinate the beetroot with olive oil, red wine vinegar, garlic, honey, salt and pepper.

To assemble the salad, place the rocket on a platter and cover it with the beetroot, green beans, carrots, nodini and sunflower seeds. Pour the remaining dressing from the beetroot ove