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Prep Time: 00:15
Servings: 4
Cooking Time: 00:20
Ingredients
- 125ml - sugar
- 125ml - white wine vinegar
- 8 - medium-sized beetroots, peeled
- 1 - red onion
- 200g - asparagus, cut into 2cm pieces
- 60g - rocket leaves
- 60g - butter lettuce
- 125g - blue cheese
- 100ml - caramelised nuts, chopped
- - large croutons to serve
Method
The best salad you'll make this week.
Mix the sugar and vinegar with 125ml boiling water and stir until the sugar has dissolved. Cut the beetroots into wedges and boil in this mixture until soft, then drain and set aside to cool.
Cut the onion into wedges and fry in oil until soft and glossy. Add the asparagus and fry for another 2 minutes until just soft. Mix the salad leaves and spread them on a serving platter. Arrange the cooked beetroots, asparagus and onions on top, then sprinkle the blue cheese and nuts over and serve with large croutons.
Cut the onion into wedges and fry in oil until soft and glossy. Add the asparagus and fry for another 2 minutes until just soft. Mix the salad leaves and spread them on a serving platter. Arrange the cooked beetroots, asparagus and onions on top, then sprinkle the blue cheese and nuts over and serve with large croutons.
