1 lb (500 g) cooked beetroot
2 shallots
3 tbsp olive oil
5 oz (150 g) chopped almonds
1 tbsp lemon juice
1 1/2 tbsp red wine vinegar
salt
1 firm pear
7 oz (200 g) rocket salad
2 shallots
3 tbsp olive oil
5 oz (150 g) chopped almonds
1 tbsp lemon juice
1 1/2 tbsp red wine vinegar
salt
1 firm pear
7 oz (200 g) rocket salad
method
1. Drain the beetroot using a colander. Then slice the beetroot. Peel and chop the shallots finely.
2. Heat the oil in a frying pan and roast the almonds. Add the shallots and beetroot. Season with the lemon juice, red wine vinegar, sugar, 1 pinch of salt.
3. Peel the pear, cut it in half and core. Then slice the pear into thin slices.
4. Wash and dry the rocket salad. Arrange on four side plates. Place the beetroot and pear slices on top and serve.
2. Heat the oil in a frying pan and roast the almonds. Add the shallots and beetroot. Season with the lemon juice, red wine vinegar, sugar, 1 pinch of salt.
3. Peel the pear, cut it in half and core. Then slice the pear into thin slices.
4. Wash and dry the rocket salad. Arrange on four side plates. Place the beetroot and pear slices on top and serve.
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