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Beetroot and Blue Cheese Spring Salad

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

Method
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.

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.