Name: Beetroot Salad with Balsamic Dressing
Prep time: 15 min
Cook time: 40 min
Ingredients: 8 small beetroot (400g); 1 bunch asparagus, trimmed and cut into 5cm lengths, blanched; 1/2 cup peas, blanched; 1/3 cup ZOOSH MIGHTY BALSAMIC SPLASH LIGHT; Finely grated rind 1 orange; 2 tablespoons finely shredded mint; 50g crumbled feta cheese

8 small beetroot (400g)
1 bunch asparagus, trimmed and cut into 5cm lengths, blanched
1/2 cup peas, blanched
1/3 cup ZOOSH MIGHTY BALSAMIC SPLASH LIGHT
Finely grated rind 1 orange
2 tablespoons finely shredded mint
50g crumbled feta cheese

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COOK the beetroots in boiling salted water for 30-40 minutes or until tender, topping up with boiling water as necessary
WHEN cool enough to handle cut off the tops and remove the skins
CUT beetroot into large chunks and place on a serving platter with the asparagus and peas
STIR together dressing and rind then drizzle over salad. Sprinkle over mint and cheese
SERVE immediately

COOK the beetroots in boiling salted water for 30-40 minutes or until tender, topping up with boiling water as necessary
WHEN cool enough to handle cut off the tops and remove the skins
CUT beetroot into large chunks and place on a serving platter with the asparagus and peas
STIR together dressing and rind then drizzle over salad. Sprinkle over mint and cheese
SERVE immediately

COOK the beetroots in boiling salted water for 30-40 minutes or until tender, topping up with boiling water as necessary
WHEN cool enough to handle cut off the tops and remove the skins
CUT beetroot into large chunks and place on a serving platter with the asparagus and peas
STIR together dressing and rind then drizzle over salad. Sprinkle over mint and cheese
SERVE immediately

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