Ingredients:
- Whole Beetroot
- Lambs Lettuce
- Red Chard
- Mozzarella Roughly torn
- Fresh Thyme
- Garlic Roughly Chopped
- Olive Oil
- Salt and Pepper
- Clear Honey
- Dijon Mustard
- Sherry Vinegar
Method:
- Take your whole beetroot and before wrapping it into the foil, cover with fresh thyme and garlic and a drizzle of olive oil, Cover the beetroot with the foil and put in the oven for 50 mins. (180 degrees)
- Meanwhile prepare your dressing
- In a bowl add washed Lambs lettuce and Red Chard
- In a separate bowl add, Olive oil, salt pepper, Clear honey, Dijon mustard, and sherry vinegar and whisk together
- Once beetroot is done cut in chunks and add to salad
- Add your dressing
- Finally add your mozzarella and add roasted pine nuts to serve
- Enjoy your salad đŸ™‚