Ingredients(4 as a side or starter salad portion)
5 fresh beetroot (1 bunch), stems trimmed off
½ fresh pineapple, peeled and cubed
2 x 200g punnets FRESHLINE Zanzibar stir-fry mix (cut chilli slices finer)
SPAR olive oil
FRESHLINE plain OR salt and pepper rye croutons
50 ml sachet blue-cheese salad dressing
Boil the beetroot in plenty of water with 15 ml vinegar added, for 1 hour or until an inserted knife can be easily removed. Refresh in cold water, peel off the skins and cube the flesh.
In a pan, briefly toss the stir-fry ingredients in a dash of olive oil, only to soften slightly and cook the chilli. Lift out with a SPAR Good Living slotted spoon, and plate immediately.
Scatter on cubed pineapple and beetroot, and top with the croutons.
Drizzle over the dressing and serve immediately.