Salad with Beetroot Leaves and Cherry Tomatoes

Salad with Beetroot Leaves and Cherry Tomatoes
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Salad with Beetroot Leaves and Cherry Tomatoes

Welcome the arrival of spring with this colourful plateful of beetroot leaves and cherry tomatoes with a sharp mustard and lemon dressing.

Ingredients (4 servings)
2 handful red beet leaves, washed and dried
3–4 beetroot, cooked, peeled and thinly sliced
1 red pepper, sliced
200 g cherry tomatoes
3–4 tablespoon(s) seed mix for salads (e.g. sunflower and pumpkin seeds, soybeans)
1 tablespoon(s) chopped walnuts or almonds
1 tablespoon(s) lemon juice
1 tablespoon(s) white wine vinegar
1/2 teaspoon(s) mustard
salt
1 teaspoon(s) sugar
pepper
edible flowers
2 tablespoon(s) olive oil

Preparation:

  • Arrange the beetroot slices on serving plates. 
  • Top with the beet leaves, pepper slices and tomatoes.
  • Sprinkle the chopped nuts and seeds over the top.
  • For the dressing, combine the olive oil, lemon juice, vinegar and mustard in a small bowl. Taste and season with the salt, sugar and pepper.
  • Drizzle the dressing over the salad and scatter over the edible flowers to serve.

Ingredients (4 servings)
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