Beetroot, rocket and soy sesame salad

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.

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