Baked Beetroot and Apple Salad
4 Small Cooked Beetroot
3 Eating Apples
2 Pineapple Rings [Optional]
1 Carrot
1 Large Sprig Parsley
115ml (4floz) French Dressing
2 tbsp Sesame Seeds
Pre-heat oven to 160°C: 300°F: Gas 2.
Cut off most of the stalk from the beetroot, wrap individually in foil and bake until tender for 1-3 hours, depending on size.
Allow to cool, peel the skin off with your fingers, cut into thin wedges, slices or dice.
Place the sesame seeds in a heavy bottomed frying pan (without oil) over a low to medium heat and toast until golden brown, being sure not to allow them to burn by shaking the pan.
Wash, core and slice the apples into thin wedges.
Peel and coarsely grate the carrot.
Cut the pineapple into small wedges (if used).
Wash, drain and finely chop the parsley.
Place all of the ingredients in a bowl, pouring over the dressing, mix well to ensure everything is well coated.
Serves: 4
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved