Creamy Mange Tout Beetroot Salad Recipes

CREAMY MANGE-TOUT & BEETROOT SALAD

Steps:

• Arrange salad leaves, sprinkle with sugar.
• Then add remaining ingredients (except for sunflower seeds and egg) in a bowl.
• Whisk vinaigrette ingredients.
• Toss salad with dressing and sprinkle with hard boiled egg and sunflower seeds.
• Toss gently just before serving.

CREAMED GOAT'S CHEESE & ROAST BEETROOT SALAD

Steps:

• Heat oven to 180C/160C fan/ gas 4. Roll the beetroot in half the olive oil in a small roasting tin, season, cover with foil and bake for 1 hr - check it's cooked by pushing a knife into the beetroot, it should go in easily. Remove from the oven and leave to cool. Leave the oven on. Meanwhile, whisk all the dressing ingredients together. Place the ciabatta on a tray, drizzle with the remaining olive oil and bake for 8 mins until crisp, then leave to cool. When the beetroot is cool enough to handle, peel, cut into wedges and add to the dressing to lightly pickle. Can all be done up to two days ahead.
• Break the goat's cheese into small chunks in a bowl, beat with a spoon, then add the crème fraîche, thyme, truffle oil, if using, and some cracked black pepper, then whisk until light and fluffy. Spoon into a piping bag and chill. Can be done two days ahead.
• Halve the chicory and remove the core with a sharp knife, then slice the leaves. Add to the bowl with the beetroot. Cut the cheeks off the sides of the apple and finely slice. To serve, pipe the goat's cheese onto each plate, then build the beetroot up around it. Press the chicory into the cheese and spoon over the dressing, then add the apple. Break the croutons into random shapes and press into the cheese too. To finish, scatter over the nuts and orange zest.

CREAMY BEET SALAD

Steps:

• Peel and slice beets into a mixing bowl.
• Add onion and cucumber.
• Mix remaining ingredients in a separate bowl, add salt and pepper to taste.
• Pour over vegetables.
• Toss vegetables and dressing lightly to coat.
• Refrigerate for at least 2 hours for flavors to blend or overnight.
• Serve chilled. Enjoy!
• Note: Cook time is for boiling beets.

SMOKED MACKEREL & BEETROOT SALAD WITH CREAMY HORSERADISH DRESSING

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the unpeeled beetroots on a baking tray and roast for 35-50 mins, depending on their size. Give them a gentle squeeze after 35 mins - if they feel tender and are a little shrivelled, they are done; if not, continue cooking. Remove from the oven and set aside to cool.
• Using a small sharp knife, carefully peel the beetroots, then cut into wedges (wear plastic gloves to prevent them staining your hands). Mix the dressing ingredients in a small bowl. Put the lentils, spring onions, apple, radicchio and mackerel in a large bowl, add half the dressing and toss everything together. Pile the ingredients onto a serving platter, layering with the beetroots as you do. Serve with the remaining dressing on the side.

MUSTARDY BEETROOT & LENTIL SALAD

Steps:

• If not using pre-cooked lentils, cook the lentils following pack instructions, drain and leave to cool. Meanwhile, combine the mustard, oil and some seasoning to make a dressing.
• Tip the lentils into a bowl, pour over the dressing and mix well. Stir through the beetroot, tarragon and some seasoning, then serve.

CREAMY BEET SALAD

Steps:

• Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
• Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
• In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.

CREAMY BEET SALAD

Steps:

• Boil beets with skin on about 1 hour or until easily pierced with a fork. If a beet is older or really big, it may take longer. The smaller, younger beets may cook in 45 minutes. Let cool in cold water (or in the fridge overnight if you want to make the beets ahead). You can make them 2-3 days ahead and refrigerate until ready to use! Anyway, once they are at room temp or cool enough to handle, peel off skin. Most of the time, it should come off easily when you rub the beet with your hands (use kitchen gloves to keep from staining your hands).
• Use a mandolin to julienne your beets or torture yourself and try to cut the matchsticks by hand. Just be prepared for really gnarly looking red finger nails if you don't have a mandolin. Wear kitchen gloves if you are fond of your manicure. Place your sliced beets in a large bowl and top with 1/4 cup finely diced red onion.
• Add in 1/4 tsp salt, 1/2 tsp sugar, 1 tbsp vinegar, and 3-4 tbsp real mayo to taste. Give it a good stir. You're done!