Warm beetroot and macadamia salad
Mar 31, 2011 1:00pm- 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
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1Boil, steam or microwave beetroot until tender; drain. Peel beetroot while warm; cut into wedges.
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2Meanwhile, 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.
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3Add beetroot, vinegar, oil and garlic to wok; stir-fry for 1-2 minutes, tossing, or until beetroot is hot.
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4Remove from heat; toss rocket, spinach and cheese through beetroot mixture.
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5Divide among plates and serve.
Notes
Not suitable to freeze. Not suitable to microwave.
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