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Zesty warm Beetroot, goats cheese salad #lunch
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Chef :
Emma-JaneZesty warm Beetroot, goats cheese salad #lunch
Leftover stalks and leaves from certain veggies can make a delicious and alternative salad. I was boiling a bunch of beetroot and decided to use up the stalks rather than throwing them away.
Cooking instructions
* Step 1
Thoroughly wash your stalks, trimming and cutting larger pieces down into bite sized pieces. The thinner the stalk the sweeter and easier they are to chew. Thicker pieces will have a very strong earthy flavour.
* Step 2
Place a little oil in a pan and add the trimmed beetroot stalks and leaves
* Step 3
Reduce heat to low and squeeze over the juice of half lemon. Peel your small orange and divide the segments. Crush them over the pan releasing the juice before adding the crushed segments as well.
* Step 4
Stir in the honey. Remove from heat and plate up. Crumble over goats cheese and thorn parsley and season with salt.
* Step 5
Serve warm with buttered toast to soak up the zesty honey juice. Use pomegranate seeds if desired.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
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6. Eat More Plants
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