Wednesday, April 19, 2006

Beet Salad

This is just so delicious! My sister made this a while ago, and I had to try and recreate it. I, stupidly, used spinach rather than rocket since my store was out of rocket - but I preferred the rocket version, so do try to get that. You can use any cheese, but blue cheese really gives a good flavor punch.

Beet Salad
Serves 3-4

1 bag (about 100 g) of rocket or baby spinach
4-5 medium beets
150 g cheese - feta, chèvre or blue cheese, crumbled
100 ml (a little less than 1/2 cup) wheat berries
140 g bacon, diced
50 g cashew nuts

2-3 tbsp neutral oil
1/2 lemon, the juice
2-3 cloves of garlic, minced
1-2 tsp dijon mustard

Boil the beets - peel on - until soft. It'll take about 45-60 minutes. Peel (the peel is very soft, just rub them) the beets and cut into wedges. Meanwhile, boil the wheat berries according to instructions on the packet.

Rinse the rocket or spinach. Fry the bacon until crispy. Whisk together all ingredients for the dressing - and then it's all just a matter of assembly.

Serve with a good, crusty bread.

Spenatsallad med rödbetor


Ulla said...

This looks amazing! I am going to try it!

Anonymous said...

What are wheat berries? I know wheat, I know berries, but wheat berries??? love, vuursteentje

Anne said...

Wheat berries are basically whole wheat, with a little bit of the outer layer removed. It's a good thing to mix into salads - you could use something like bulgur wheat instead.