Mesclun with chioggia beetroot

Looking for a stunning visual dish to add to the table? This is it, and it tastes good too.

Video

Mesclun with chioggia beetroot

Ingredients

Serves 2

2 cups mesclun leaves
1 Chioggia beetroot, peeled and thinly sliced
2 Tbsp olive oil

Method

Place mesclun leaves in a bowl, add the beetroot and drizzle with olive oil.
Serve.

Nutrition Information Panel

Per Serving [2 Serves]
Energy 636kj
Protein 1.8g
Total fat 13.9g
- saturated fat 2.3g
Carbohydrates 4g
- sugars 4g
Fibre 2.9g
Sodium 65.7mg

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