BLOG NEWS: Recipe leaflet featuring salads now available

Beetroot and watercress salad

Beetroot and watercress salad is a very easy salad to make and the flavour combinations are delicious. Always use fresh New Zealand grown vegetables in salads.

Five salads are featured in the Salad Days leaflet which is available to download from the home page (under featured resources).

Beetroot and watercress salad

Serves 4

2 medium beetroot
2 handfuls watercress
2 Tbsp crumbly blue cheese
2 Tbsp French dressing

Place beetroot in saucepan, cover with water and bring to the boil. Reduce heat and simmer for 20-30 minutes or until tender. Cool and remove skin. Slice beetroot into cubes or sticks.
Place watercress in a bowl or platter, add beetroot and cheese.
Drizzle with French dressing and serve.

Tips: If watercress is not available use any salad leaves. Try feta instead of blue cheese for a different taste.

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