Recipe Details
| Title | Sweet summer salad |
|
| Author | Ottolenghi | |
| Portions | 4 | |
| Created | 16th February 2015 06:47 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 255.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Beetroot | 1 Small | |
| Honey | 20 Gram | |
| Mustard, smooth | 15 Gram |  |
| Garlic | 1 Clove | |
| Vinegar, cider | 25 Millilitre | |
| Salt, sea | 1 Pinch | |
| Pepper, white, ground | 1 Pinch | |
| Oil, olive | 120 Millilitre | |
| Nuts, almonds | 40 Gram |  |
| Butter, salted | 10 Gram |  |
| Endive, raw | 1 Bulb/Head | |
| Nectarines | 4 Small | |
| Rocket, wild | 20 Gram | |
| Cheese, Gorgonzola | 120 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