CALEB'S BABY BEET WINTER SALAD
PREPARATION: 10min ~ COOK: 15min ~ READY IN: 30min
BURNIE HIGH SCHOOL / PRODUCE TO THE PEOPLE
Flat leaf parsley
10 baby beets, tops attached
Rocket flowers, picked
1 small bunch tatsoi
5 pieces prosciutto
Basil flowers, picked
1⁄2 cup honey
Drizzle of Hillfarm Pepperberry Oil
1 tbsp squeezed lemon juice
1 tbsp mustard seeds
- Into a small pot, over a low heat, combine honey and mustard until warm. Remove from heat and add oil, lemon juice and a pinch of salt. Set aside to cool while you put your salad together.
- Remove stems, and set aside before cooking whole beets in salted water and removing the skin. Quarter the beets, then blanch in cold water.
- To plate arrange your salad leaves and beets, break up the prosciutto and garnish with basil leaves. Dress with your salad dressing.