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2 Little Gem lettuces, leaves separated and put in a large bowl

Quarter of a cucumber, cut into thin batons / slices

1 carrot, peeled

1 lime

1 teaspoon of clear runny honey

1 tablespoon of rapeseed oil

2 cooked beetroots, chopped up into little pieces. (Careful with the dye. It will stain your fingers!)

2 medium eggs

2 tablespoons of chopped fresh mint (about 5 or 6 leaves chopped up)

Salt

Citrus beetroot salad

preparation 8 mins • you cook for 10 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

 

This salad has bags of flavour - from the dressing that's packed with zesty lime and fresh tasting mint, to the richness of a perfectly soft boiled egg on top. Weighing in at only 181 calories per person, this is the ultimate in tasty diet food.

Large mixing bowl

Small saucepan of boiling water for the eggs

Fine grater

Peeler

Small bowl and a fork OR an empty jar for the dressing

Knife

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Before you start, have all the ingredients out and prepared with a small saucepan of boiling water on the hob. Now click here!

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This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

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Before you start, have all theingredients out and prepared as noted in the ingredients section. Put a small saucepan of boiling water on the hob.

Carefully put the eggs into the boiling water and set your timer for 5 minutes. Whilst the eggs are boiling you can make the dressing.

Using the finest side of a grater, grate the zest of a lime into a small mixing bowl or empty jar. To that, add in 1 tablespoon of rapeseed oil, 1 teaspoon of clear runny honey, the chopped mint, the juice of half of the lime and a small pinch of salt. Whisk together or put the lid on your jar and give it a good shake.

Peel a few long strips of carrot into the large bowl of lettuce leaves. Add the cucumber batons and give everything a light toss together.

Once the eggs have had 5 minutes, remove them from the hob and drain the boiling water away. Pour enough cold water into the pan to cover the eggs.

Give the dressing another shake or whisk together and then pour it over the salad. Toss together lightly with your fingers so that the dressing coats the lettuce leaves.

Place a large handful of the salad onto your plate or bowls. Scatter half of the beetroot over each plate.

Shell the eggs (remember they're soft boiled so be extra careful!). To cut each egg in half without losing the soft yolk, hold the egg together whilst you carefully slice it in half using a small sharp knife. Hold the 2 egg halves together as you lift them on top of your salad.

I hope that you enjoy it.

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