Market Salad with Birch & Waite Golden Goddess Dressing
Prep time: 20 minutes
|Rice Wine Vinegar||3 tbs|
|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|
- 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!
Tip: if using two coloured beetroot, pickle the beets in separate bowls to maintain their individual bright colours.
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