Name: Beetroot salad with honey balsamic lamb
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 gram lamb fillets; 1 tablespoon honey; 1 tablespoon balsamic vinegar; 1 clove garlic, crushed; 500 gram baby beetroot; 2 teaspoon olive oil; 1 lebanese cucumber, seeded, thinly sliced; 200 gram ricotta cheese, crumbled; Honey balsamic dressing; 1/4 cup olive oil; 2 tablespoon balsamic vinegar; 1 tablespoon honey; 1 teaspoon dijon mustard

Ingredients

800 gram lamb fillets

1 tablespoon honey

1 tablespoon balsamic vinegar

1 clove garlic, crushed

500 gram baby beetroot

2 teaspoon olive oil

1 lebanese cucumber, seeded, thinly sliced

200 gram ricotta cheese, crumbled

Honey balsamic dressing

1/4 cup olive oil

2 tablespoon balsamic vinegar

1 tablespoon honey

1 teaspoon dijon mustard

Method

Beetroot salad with honey balsamic lamb

1.Combine lamb, honey, vinegar and garlic in medium bowl; cover, refrigerate 3 hours or overnight.

2.Preheat oven to 220°C (200°C fan-forced).

3.Remove unblemished leaves from the beetroot, reserve for later use. Peel and quarter beetroot. Place on oven tray; drizzle with oil. Roast, uncovered, about 30 minutes or until tender.

4.Meanwhile, in a heated oiled large frying pan, cook lamb until cooked as desired. Cover lamb; stand 5 minutes then slice thinly.

5.Make honey balsamic dressing.

6.Combine lamb, beetroot, beetroot leaves, cucumber and dressing in large bowl; sprinkle with cheese.