Six Degrees Of PreparationBalsamic Lamb and Beetroot Salad
Description
A simple and healthy meal.
Ingredients
Salad
125 g Baby Spinach
125 g rocket
1 cucumber
500 g beetroot
800 g lamb fillets
50 g parmesan cheese
Marinade
1 tbs Honey
1 tbs balsamic vinegar
1 Garlic Clove
2 tsp olive oil
Dressing
2 tbs balsamic vinegar
60 ml olive oil
1 tbs honey
1 tsp dijon mustard
Method
Slice the lamb and place into a bowl or seal-able container.
Combine the ingredients for the marinade and add them to the chopped lamb container. Cover and place in the fridge for at least 2 hours.
Preheat the oven to 220 degrees.
Separate the good leaves from the top of the beetroot bunch for use in the salad.
Roughly chop the beetroot into chunks and place on a roasting tray with a drizzle of olive oil. Roast the beetroot for about 25 minutes.
Meanwhile prepare the ingredients for the salad and chop them up and place into a serving bowl.
Heat up a frying pan and add the lamb. Cook to your liking (5-10 minutes) and set aside for 5 minutes.
Mix the ingredients for the salad dressing and thinly slice the lamb.
Add the beetroot and lamb to the salad and serve with a grating of Parmesan cheese
