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Monet, Beetroot and Pickled Radish Garden Salad

Serves 6

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
Download Recipe (PDF)

Method

  1. 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. 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. 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.

Tips / Handy Hints

Scatter edible flowers over the salad prior to serving, if desired. Preparation Time: 15 minutes Cooking Time: 35 minutes

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