Beetroot Salad

Beetroot Salad

Honey & Rosemary Dressing

Heat the honey and rosemary in a bain marie. Leave the honey and rosemary to infuse for one minute. Add the vinegar, and then the oil slowly. Set aside until ready to use.


Trim the beetroot and keep leaves. Wash the beetroot and place in a pot; cover with water. Add sugar, salt and rosemary. Bring to boil and simmer until the beetroot is cooked through. Let it cool down then peel.

Wash the beetroot leaves. Keep some of the stalk with the leaves and cut some of the larger leaves in half. Shred the red cabbage into pieces 1⁄2 cm thick. Trim the red witlof to have individual leaves.

Place the red cabbage in a bowl and add the white balsamic and oil so it starts to break down. Cut the boiled beetroots into wedges and add to cabbage mixture. Then add witlof, beetroot leaves and the rosemary dressing. Season with salt and pepper.

To Serve

Evenly place the salad between four plates. Crumb the goat’s cheese and hazelnuts on top.

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