Product in This Recipe
Serves 4 – 6
Ingredients:
4 x roasted beetroot
4 x Kipfler potatoes (boiled, with skin on)
1 x Spanish, red onion
1 packet mixed leaf lettuce
75g Salad Toppers Thai Sweet Chilli Almonds
Dressing:
75ml Extra Virgin Olive Oil
50ml Balsamic vinegar
Method:
- Peel and lightly roast beetroot at 180 degrees (until well-cooked – about 1 hour)
- Boil Kipfler potatoes, in their jackets, for 7 minutes (make sure they cooked, but still firm)
- Cool potatoes and beetroot thoroughly
- Spread mixed lettuce and sliced onion over plate
- Decorate with thoroughly cooled and sliced potatoes & beetroot
- Drizzle over dressing and sprinkle Salad Toppers Thai Sweet Chilli almonds over finished platter
- Serve and enjoy
