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Beetroot Salad with Brie
SERVES: 4 • TOTAL TIME: 40 MINUTES
Ingredients:
2 medium beetroot
8 cups salad mix
125 g brie, roughly chopped
½ cup toasted pine nuts
For the Dressing:
2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
½ tsp sugar
Directions:
Begin by preparing the beetroot. Wash the beets gently, being careful not to tear the skins. Place in a pan of warm water and bring to the boil, reduce heat and simmer until tender, approximately 20 to 30 minutes.
When the beets feel cooked but still firm, remove from the boiling water and place into an ice bath to cool.
Remove the skin from the beets using your hands (you may want to use gloves to protect your skin from staining). Cut the beetroot into cubes.
Toss salad leaves with beetroot, cheese and pine nuts.
Mix the ingredients for the dressing and pour over the salad just before serving.