WELLINGTON
FIELDS! Hixon Allotments Association |
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Beetroot
Carrot & Apple Salad Ingredients 180g
beetroot, boiled & sliced Preparation 1.
Marinate
the Courgette ribbons with the chilli, lemon juice & a little olive
oil. Leave for 5-6 minutes 2.
Blanch
the carrot ribbons & peas for 1 minute.
Refresh in iced water. 3.
To make
the dressing, combine the tarragon, garlic, rest o f the lime juice,
yoghurt & honey. Mix some
with the beetroot to coat. |
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