Recipe

Warm beetroot and macadamia salad

  • 10 mins preparation
  • 20 mins cooking
  • Serves 6
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Ingredients

Warm beetroot and macadamia salad
  • 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

Warm beetroot and macadamia salad
  • 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.

Notes

Not suitable to freeze. Not suitable to microwave.

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