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Roasted beetroot nicoise salad

Summer salads are great on their own for a light meal or a perfect side dish.

Shopping list:

  • 3 small sized beetroot, roasted & peeled
  • 1 avocado
  • 3 small potatoes, boiled until tender then peeled
  • 2 X 100gram tuna fillets
  • 2 eggs, boiled
  • 3 roma tomatoes, sliced
  • Handful of green beans, blanched and refreshed
  • Handful of baby spinach
  • 50grams toasted slivered almonds
  • 2 whole eggs
  • 40ml white wine vinegar
  • 180ml vegetable oil
  • 150ml balsamic vinegar

1 bunch chopped fresh parsley

Method:

  1. Prepare all the items as stated, keeping them separate.
  2. In a food processor, blitz the whole eggs together with the white wine vinegar, then slowly add the vegetable oil until it is thick and creamy. Season with salt and pepper.
  3. Dice the beetroot and season with salt and pepper and some chopped fresh parsley. Set aside
  4. Dice the potato once peeled, then mix some of the mayonnaise through to just combine it, season with salt and pepper. Set aside.
  5. Bring the balsamic vinegar to the boil and reduce it until it thick and will coat the back of a spoon.
  6. Dice the avocado just before assembling as it will go brown.
  7. Starting from the bottom with a round cutter as a guide start layering all the items. Baby spinach on the base, followed by a thin layer of potato, then a thin layer of beetroot, then the sliced tomato, and the diced avocado.  On top of this a thin layer of beetroot.
  8. Sear the tuna in a very hot pan, 30 seconds on each side and place this on top of the stack.
  9. Drizzle around the edge some balsamic vinegar reduction, quarter the boiled eggs and place around the stack along with the blanched beans and also some toasted almonds to garnish.
  10. Serve straight away as a light lunch.

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