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Food for Life - Schools Programme

                                                                                    

Asparagus and Beetroot Salad recipe

Information
Calories per serving 211

Ingredients
250 g purple asparagus, cut in half
600 g beetroot dipped in vinegar and halved
2 tbsp olive oil
salt and freshly ground black pepper
6 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp creamed horseradish
salt and freshly ground black pepper
50 g feta cheese, crumbled
10 g flat leaf parsley, roughly chopped

Method
1. For the salad base: Preheat the oven to 200°C, 400°F, Gas Mark 6.

2. Place the asparagus and beetroot in a roasting tin, drizzle over the oil and season.

3. Roast in the oven for 20 minutes. Remove and allow to cool.

4. For the dressing: Combine the oil, vinegar, horseradish and seasoning in a screwtop glass jar.

5. Transfer the roasted beetroot and asparagus to a suitable dish, top with the feta cheese and parsley.

6. Drizzle with the dressing and serve.

Serves 6