RECIPES
Beetroot Salad
15 minutes
5 minutes
4
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INGREDIENTS

Beetroots

16 baby red beetroots

4 baby golden beetroots

Hazelnut Dressing

185ml hazelnut oil

65ml sherry vinegar

250ml grapeseed oil

Juice of ½ lemon

½ teaspoon sugar

½ teaspoon salt

½ garlic clove

To Serve

100g goat curd

35g hazelnuts, crushed

Watercress

Murray River Sea Salt to taste

METHOD

Beetroots

  1. 1. Place the beetroots into a solid steam tray. Place in the Pressure Steam Oven and pressure steam at 120°C for 5 minutes.
  2. 2. Remove the beetroot from the Pressure Steam Oven, allow to cool and then peel.

Hazelnut Dressing

  1. 1. Mix all ingredients with a whisk or in a jar with a tight lid and shake for 30 seconds. Season to taste.

To Serve

  1. 1. Toss the beetroots in 80ml of the hazelnut dressing, salt and crushed hazelnuts.2.
  2. 2. Spread the goat curd on each plate, place beetroots on top and garnish with watercress.

Notes:

  • This dressing makes 500ml, keep remaining dressing in an airtight bottle in the refrigerator for up to 3 weeks.

APPLIANCE / FUNCTION

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1 Session selected

  • Pre-purchase demonstration

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

    Person
    Free

Total $0.00