• Jayne Avery

Beetroot and Nasturtium Salad

Updated: Jul 26, 2018



Serves 4


Ingredients

About 10 clean nasturtium leaves

1 small bag mixed salad leaves

3 small boiled beetroots – sliced thinly

About 5 whole clean nasturtium flowers with stems removed


The dressing

3 tbs olive oil

1 tbs white wine vinegar

Celery salt

Freshly ground pepper


Method

  1. Place the mixed salad leaves in the bottom of a salad bowl

  2. Place the nasturtium leaves around the edge of the bowl

  3. Arrange the slices of beetroot in the middle

  4. Mix the olive oil and vinegar together and season to taste with celery salt and ground pepper

  5. Pour the dressing over the leaves and beetroot

  6. Decorate with the nasturtium flowers

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