Light English Salad
Salads • British
Description
Light English Salad
Ingredients
- Beetroot 10 oz
- Carrot 10 oz
- Arugula 5 oz
- Walnuts 0 oz
- Spanish onions 1 piece
- Olive Oil 3 teaspoons
- Feta cheese 5 oz
- Dijon Mustard 1 teaspoon
- Honey 1 teaspoon
- Red Wine Vinegar ½ teaspoon
Step-by-Step Guide
Step 1
Preheat the oven to 375°F.
Step 2
Bake the sliced carrots for 25–30 minutes after drizzling with olive oil and seasoning with salt.
Step 3
On another baking sheet, place the walnuts and bake for 5 minutes.
Step 4
Boil and chop the beetroot coarsely, slice the small onion into half-rings, and cut the cheese into cubes.
Step 5
For the dressing, mix the mustard, olive oil, honey, and wine vinegar separately.
Step 6
Serve the plates with arugula, topped with the ingredients mixed with the dressing.
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