Beet Leaf and Root Salad
Servings Prep Time
2 20minutes
Servings Prep Time
2 20minutes
For the salad
For the dressing
  1. Peel the beets and slice as thin as possible. Use a Japanese mandolin or a vegetable peeler to get wafer thin slices
  2. Set aside a few leaves to provide a bed for the salad, gather the rest together and shred them. Pile the shredded leaves on top
  3. Place the slices of betroot over the leaves and season the salad with salt and pepper
  4. Roll up the mint leaves and shred them finely and sprinkle over the salad
  5. Crumble the goat’s cheese over the salad
  6. Mix all the dressing ingredients together until emulsified and dress the salad