12:21 pm by Unknown
Chef Name : Not Available
Serves 2
Prep Time 15 min
Ingredients
baby greens
1 beet
1 large carrot
2 ounces of goat cheese
1/4 C shelled chopped pistachios
Honey Vinaigrette -
1/2 C olive oil
1/4 C red wine vinegar
1 tbs lemon juice
1 1/2 tbs honey
salt and pepper
Instructions
Place baby greens on plates, top with thinly sliced raw beets (I like to chop mine into little matchsticks), carrot shavings, crumbled goat cheese and pistachios.
Shake all the salad dressing ingredients together in a jar and drizzle over salad - enjoy!
5:51 pm by Unknown
Ingredients
Beetroots 2 medium
Yogurt 3 cups
Roasted cumin powder 1 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Fresh mint leaves for garnish
METHOD
Boil beetroot. Peel, cool and cut into small pieces. Set aside.Whisk the yogurt in a bowl. Add beetroots, roasted cumin powder, red chilli powder and salt and mix well. Garnish with mint leaves and serve
Recipe Tip :
The bright and dark colour of beetroot will bleed and change the colour of the yogurt to the dark pink. Plan the rest of your meal accordingly.
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