Beetroot & Toasted Seed Salad with Lemon Dressing

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    This Valentine's Day quick, easy and healthy salad, is great for lunch or as a starter for your Valentine's evening meal.

    Beetroot and Toasted Seed Salad with Lemon Dressing

    • 100g Tenderstem, stems cut in half
    • 40g mixed seeds (e.g. sunflower, pumpkin, sesame)
    • ½ tbsp Kikkoman Soy Sauce
    • 125g plain cooked (vacuum packed) beetroot, drained and cut into wedges
    • Small bunch fresh chives, snipped
    For lemon dressing:
    • 1 tbsp cold pressed rapeseed oil (we used Hill Farm Oil)
    • Juice ½ lemon, to taste
    • Freshly ground black pepper & sea salt, to taste

    How to make Beetroot & Toasted Seed Salad with Lemon Dressing.
    1. Make the dressing by whisking together the rapeseed oil and lemon juice to taste. Season with freshly ground black pepper and sea salt. Set aside.
    2. Steam or boil the Tenderstem for 3 to 4 minutes until just tender but with a little bite.
    3. While the Tenderstem is cooking toast the seeds by tipping them into a small frying pan. 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. Take care not to burn them or they will taste bitter.
    4. Arrange the cooked Tenderstem and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives. Serve immediately.

    Recipe Supplied from
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