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Shaved beet salad with port-balsamic vinaigrette
Serves 4 Starters and mains
For the port-balsamic vinaigrette
- 2tbsp port
- 2tbsp extra virgin olive oil
- 1tbsp balsamic vinegar
- 1tsp honey
- 1tsp fresh thyme leaves
For the shaved beet salad
- 280g beetroot, (a mix of red, golden and candy works well), shaved
- 55g carrots, peeled and shaved
- 115g baby greens
- 2tbsp micro thyme or 1tbsp thyme leaves
- 115g chèvre, crumbled
Method
To make the port-balsamic vinaigrette, whisk together the port, olive oil, vinegar, honey, 1tsp sea salt flakes, thyme and 1⁄4tsp pepper until completely combined. Set aside.
To make the shaved beet salad, in a large bowl toss together the beets, carrots, baby greens, thyme and chèvre until combined. Distribute the salad among four plates and drizzle each with 1⁄4 of the vinaigrette. Serve immediately
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