Beetroot and Prune Salad Recipes



Beetroot and Prune Salad Recipe

Ingredients :

1

1.5-2 oz

2-3 tsp

8-12

2

2-3 tbsp

lettuce or mixed lettuce leaves

soft cheese

chutney

large cooked prunes, stoned

cooked beetroot

chopped fresh herbs

French dressing

Method :

Teat the lettuce into bite-sized pieces and arrange on individual serving plates. Mix the cheese and chutney together and spoon the mixture into the stoned prunes. Dice the beetroot and arrange on the lettuce leaves. Place the prunes on top and scatter with fresh herbs. Drizzle a little dressing over the top and serve at once.

Serves 4

In summer, this salad can be decorated with edible flowers, such as nasturtiums. The prunes can be filled with grated cheese, such as Cheddar, if preferred.



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