Beetroot salad

all details

The robust, earthy beetroot flavours are a good match for the rich, buttery macadamias.

Beetroot salad
Photo: Jennifer Soo

Ingredients

  • 16 baby beetroots, roasted
  • cup macadamias, split in half and roasted
  • 2 handfuls baby beetroot leaves, picked and washed
  • 100ml macadamia nut oil
  • 30ml red wine vinegar
  • Salt
  • Pepper

Method

Peel beetroots and cut into quarters. Mix together oil and vinegar and season with salt and pepper. Toss beetroots and leaves with dressing in a bowl and place on four plates. Top with macadamias before serving.

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