Pin
Pin This is what I ended up with. Like I said, it was pretty darn close in taste to the original thing I had in the restaurant. Here’s how:
Beetroot Rocket Salad with Brie Serves 2 What I Used: 4 cups lightly packed rocket lettuce leaves 1 small beetroot, cubed and steamed until cooked yet firm Brie cheese cut into small pieces Toasted sunflower seeds (the original recipe used pine nuts) For the dressing: 2 tablespoon balsamic vinegar 1 tablespoon extra virgin olive oil ½ teaspoon sugar A pinch of salt Toss the salad leaves and other ingredients together. Mix the ingredients for the dressing well and combine just before serving.
Pin
Pin This is what I ended up with. Like I said, it was pretty darn close in taste to the original thing I had in the restaurant. Here’s how:
Beetroot Rocket Salad with Brie Serves 2 What I Used: 4 cups lightly packed rocket lettuce leaves 1 small beetroot, cubed and steamed until cooked yet firm Brie cheese cut into small pieces Toasted sunflower seeds (the original recipe used pine nuts) For the dressing: 2 tablespoon balsamic vinegar 1 tablespoon extra virgin olive oil ½ teaspoon sugar A pinch of salt Toss the salad leaves and other ingredients together. Mix the ingredients for the dressing well and combine just before serving.
