Recipe Details
Title Sweet summer salad
Author Ottolenghi
Portions 4
Created 16th February 2015 06:47 am
Weight (Per Portion)

One portion of this dish weighs approximately 255.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Beetroot1 Small
Honey20 Gram
Mustard, smooth15 Gram
Garlic1 Clove
Vinegar, cider25 Millilitre
Salt, sea1 Pinch
Pepper, white, ground1 Pinch
Oil, olive120 Millilitre
Nuts, almonds40 Gram
Butter, salted10 Gram
Endive, raw1 Bulb/Head
Nectarines4 Small
Rocket, wild20 Gram
Cheese, Gorgonzola120 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 508
Protein 22.34%
Other Carbohydrate 1.32%
Sugar 20.75%
Fat Saturated 56.08%
Fat Unsaturated 61.43%
Fiber 14.22%
Sodium 20.48%
Salt 21.34%
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Recipe Method
Preheat the oven to 180C/350F/gas mark 4. Wash the beetroot, wrap it in foil and bake for two hours, or until very soft, then peel.To make the dressing, put the beetroot, honey, mustard, garlic, vinegar (or white wine vinegar), salt and pepper in a food processor. Process for a few seconds, then incorporate a quarter of the oil (plus extra to finish) at a time. It should be smooth and homogenous. Saut
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