Add a little zing to your salad with this infused beetroot dish, perfect for a light outdoor lunch
Lime Zest Beetroot, Caerphilly & Pecan Salad with Mixed Leaves, Lime & Honey
- Prep Time 10
- Cook Time 5
- Serves 2
IngredientsJuice 1 lime
1 tsp wholegrain mustard
1 tsp honey
3 tbsp extra virgin olive oil
Salt and freshly ground black pepper
Divide the leaves between 2 plates, and scatter over the beetroot and caerphilly.
Add the pecans to a small frying pan and set over a medium heat. Toast for a couple of minutes until they smell lovely and nutty. Tip on to a board and roughly chop, then scatter over the salad.
Finally, give the dressing a final whisk and drizzle over the salad. Serve immediately.