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 pepper. Spoon 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.