Serves: 4
Prep time: 20 minutes
| Rice Wine Vinegar | 3 tbs |
| Honey | 1 |
| Long Red Chilli, Thinly Sliced | 1/2 |
| Medium Baby Beetroot, Peeled | 400 g |
| Baby Rocket | 40 g |
| Baby Spinach Leaves | 40 g |
| Small Cos Lettuce, Chopped | 1 |
| Mixed Tomatoes, Some Halved | 320 g |
| Red Radish, Thinly Sliced Into Rounds | 6 |
| Lebanese Cucumbers, Thinly Sliced Into Rounds | 3 |
| Avocados, Thinly Sliced | 2 |
| Pistachio Nuts, Roughly Chopped | 3 tbs |
| Micro Herbs, To Garnish (Optional) | |
| Golden Goddess Dressing & Sauce |
Method
- Whisk the vinegar and honey together in a small bowl until combined. Stir in chilli. Thinly slice the beets into a bowl using a mandolin. Pour over the vinegar mixture. Cover and stand for 10-15 minutes for a quick pickle. Drain.
- Combine rocket, spinach and lettuce in a large bowl or 4 individual bowls. Top with tomatoes, radish, cucumber, avocado and pickled beets. Scatter with pistachio nuts and micro herbs if using.
- Drizzle with plenty of Birch & Waite Golden Goddess dressing. Serve and enjoy!
Cook’s Note
Tip: if using two coloured beetroot, pickle the beets in separate bowls to maintain their individual bright colours.
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