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Pork and beetroot salad

PORK AND BEETROOT SALAD
6
50M
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Ingredients

Method

1.Preheat oven to 200°C (180°C fan forced).
2.Trim stalk and root ends of beetroot to make 3cm (1¼-inch) lengths, halve beetroot lengthways. Trim roots from onions, trim stems to make 5cm (2-inch) lengths. Halve onions lengthways. Place beetroot and onion, in single layer, in large shallow baking dish, drizzle with half the oil. Roast, uncovered, 30 minutes or until tender.
3.Meanwhile, heat remaining oil in large frying pan, cook pork until cooked as desired. Cover pork, stand 5 minutes then slice thickly.
4.Make horseradish dressing. Whisk ingredients in small bowl until smooth.
5.Divide asian greens among serving plates, top with roasted vegetables and sliced pork. Drizzle with dressing, sprinkle with nuts.
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Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Tags: Beetroot Less than 60 minutes Moderate Modern Australian Pork Roast Salad Side