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Tenderstem®, Beetroot & Toasted Seed Salad with Lemon Dressing …

Tenderstem®, Beetroot & Toasted Seed Salad with Lemon Dressing …

Serves 4

Preparation time: 5 minutes
Cooking time: 5 minutes

You’ll need:

For lemon dressing:

What to do:

  1. Make the dressing by whisking together the rapeseed oil and lemon juice to taste.
  2. Season with freshly ground black pepper and sea salt. Set aside.
  3. Steam or boil the Tenderstem® for 3 to 4 minutes until just tender but with a little bite.
  4. While the Tenderstem® is cooking toast the seeds by tipping them into a small frying pan.
  5. Add Kikkoman Soy Sauce and cook over a medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden.
  6. Take care not to burn them or they will taste bitter.
  7. Arrange the cooked Tenderstem® and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives.
  8. Serve immediately.

About this post-

Recipe and photo credit by- Love Beetroot


5 responses to “Tenderstem®, Beetroot & Toasted Seed Salad with Lemon Dressing …”

  1. Winnie says:

    What a great salad!:)I love beetroot and this salad is definitely for me!:)

  2. Kit @ i-lostinausten says:

    Great combo! Love beetroot & it's great for my diet! Trying this recipe ASAP! YUM!

  3. Carole says:

    Hi there. Food on Friday: Lemons and Limes is now open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

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