Beetroot, rocket and soy sesame salad

By Silvia Nacamulli, August 25, 2014
Follow The JC on Twitter

This salad is healthy, quick and tasty and works really well served on a large platter as part of a buffet. Alternatively,you can serve it on individual salad plates
as a starter.

Serves: 4-6 as starter or
sidedish

Preparation: 10 minutes

Ingredients

150g rocket, washed and ready to serve

4 cooked beetroots

4 tsp rice vinegar

6 tbsp soya sauce

4 tbsp toasted sesame oil

2 tbsp extra-virgin olive oil

2 tbsp sesame seeds

1 tbsp poppy seeds

2-3 small radishes, finely
sliced into rounds (optional)

Method

● Rinse the beetroot and pat it dry.

● Finely slice it into thin rounds – ideally with a mandolin -
and arrange the slices close to each other around the edge of a large platter to create an outer circle.

● Arrange the rocket salad in the middle of the plate and scatter over the finely sliced radish.

● Prepare the dressing by mixing the soya sauce, the sesame oil, the rice vinegar and the extra virgin olive oil really well with a hand whisk, or by putting
the ingredients in a jar with a lid, and shaking it well until the dressing has emulsified.

● Sprinkle the poppy and sesame seeds on top of the beetroot and rocket and then drizzle the dressing over it.

www.cookingforthesoul.com

    Last updated: 12:45pm, August 25 2014