Salt Baked Beetroot with Honey Mustard

Salt Baked Beetroot with Honey Mustard

Ingredients

Serves 2 people

1 large beetroot, baked in salt (alt. bake without salt) 

1/2 pink or white onion, finely sliced 

6 small crab apples or 1 gala apple, grated 

1 large handful of walnuts, toasted and crushed 

2 tbsp hard sheep cheese, grated 

Salt and pepper 

 

Dressing: 

1 tsp dijon mustard 

1 tsp red wine vinegar 

1 tsp rosemary or heather honey 

1 - 2 tbsp olive oil  

 

Equipment: 

2 x MealKit 

1 x small steel grater 

2 x Spork 

Instructions

Preferable at home:

Skin the beetroot and put in the oven, cooked at 180c for 90 minutes. Or put in a pot of cold water, bring to the boil, reduce to a simmer and cook for 30-40 minutes.

 

How to: 

Peel and slice the beetroot into thin strips. Mix the beetroot, apple, and walnut in a StackBowl. Season with a little salt and pepperSpoon the salad onto StackPlates, top with onion and a little cheese. 

 

Mix the dressing ingredients in a SnapBox Original, spoon onto the salads and serve.

 

Tip: When peeling and slicing beetroot in the outdoors, it might be a good idea to wear gloves - to stop the juice staining clothing afterwards. Forage for crab apples, but only pick if ripe and allowed by local regulations - don’t pick from someone’s private garden. 

 

To Serve: 

Place your Vietnamese coffee cakes on StackPlates. Top with caramelized plum sections. Drizzle with condensed milk and decorate with coffee beans and a little fresh coffee.

Tip: make in advance.