Recipe - Beetroot Salad

1 bn Beetroot
1 Heaped teaspoon sugar
3 teaspoon Vinegar; (Balsamic or brown
; malt vinegar)
Salt and freshly milled
black pepper to
; taste
Tiny pinch nutmeg
Lamb's lettuce or baby
lettuce leaves; washed
Lemon & Mustard Dressing;
(see separate
; recipe)
100 g Goat's cheese
One fourth cup Pecans or walnuts; chopped

Wash beetroot, try not to damage skins. Cut away leaves, leaving 3 cm
stem (this stops the beetroot bleeding). Place beetroot into a
saucepan and cover with cold water. Bring to the boil, reduce heat
then simmer until tender about Three fourths to 1 hour. When cooked, drain and
cool under cold running water then slip away the skins. Slice beets
and place in a shallow bowl. Sprinkle over the sugar and vinegar then
season with salt, freshly milled pepper and a tiny pinch nutmeg.
Cover and chill until ready to serve.

Arrange lettuce onto individual plates, then add beetroot and cut or sliced up
goat's cheese. Drizzle over the dressing then sprinkle with nuts.
Serve immediately as a first course. Serves 6.

Converted by MC_Buster.

Per serving: 2 Calories (kcal); 0g Total Fat; (0% calories from fat);
0g Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.