Beetroot rainbow salad

Beetroot rainbow salad
Beetroot-Rainbow-Salad.jpg

Method

  1. In a small frying pan toast the pumpkin seeds until they start to pop, tip into a small bowl and add the lime and tangerine juice, oil, peppercorns, shallots and a pinch of salt.
  2. In the same pan dry fry the rye bread until toasted on all sides.
  3. Toss the rocket in a little dressing and lay on the plate.
  4. Put the rest of the ingredients on top of the rocket, drizzle over the pumpkin seed dressing and finish with rye croutons.

Recipe from www.lovebeetroot.co.uk

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

Tip

Full of flavour thanks to the infused beetroot and with added crunch from the peppery radishes and peppers and mange tout, this salad is delicious served with smoked salmon

Ingredients

2 tbsp pumpkin seeds
1 lime, juice only
1 tangerine, juice only
1 tbsp olive oil
½ shallot, finely sliced
1tsp pink peppercorns, roughly crushed
1 slice rye bread, sliced into cubes
6 Pomegranate & Cumin Infused Beetroot, cut into wedges
1 yellow pepper, sliced
1 carrot, grated
100g (4oz) mange tout, sliced
10 Fresh & Naked radishes, quartered
a large handful of Fresh & Naked rocket
small bunch of parsley

Notes

Time: 15 mins
Serves: 2
Nutrition: n/a