Name: Warm beetroot and macadamia salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1.4 kilogram fresh beetroot; 40 gram ghee; 2 (400g) leeks,, sliced thickly; 1 cup (150g) macadamias; 1/4 cup (60ml) raspberry vinegar; 1/4 cup (60ml) olive oil; 1 clove garlic, crushed; 250 gram baby rocket leaves; 250 gram baby spinach leaves; 150 gram goat's cheese, crumbled

Ingredients

1.4 kilogram fresh beetroot

40 gram ghee

2 (400g) leeks,, sliced thickly

1 cup (150g) macadamias

1/4 cup (60ml) raspberry vinegar

1/4 cup (60ml) olive oil

1 clove garlic, crushed

250 gram baby rocket leaves

250 gram baby spinach leaves

150 gram goat's cheese, crumbled

Method

1.Boil, steam or microwave beetroot until tender; drain. Peel beetroot while warm; cut into wedges.

2.Meanwhile, heat ghee on medium heat in a wok or large frying pan; stir-fry leek and nuts for 2-3 minutes, or until leek is soft and nuts are browned lightly.

3.Add beetroot, vinegar, oil and garlic to wok; stir-fry for 1-2 minutes, tossing, or until beetroot is hot.

4.Remove from heat; toss rocket, spinach and cheese through beetroot mixture.

5.Divide among plates and serve.

Not suitable to freeze. Not suitable to microwave.
Note

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.

Instagram Facebook