When you salad ticks both the Instagram and the tasty boxes. The salad is a perfect way to showcase candy cane beets when they are available. They are quite elusive here in Singapore so we really get excited when we find them.

The thicker creamy dressing is placed underneath instead of on top for a cleaner look. Flowers are optional but they really add a fancy touch to the plate. A mandolin is essential to achieve the consistent and paper thin beet slices as it is eaten raw.

Recipe

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Candy Cane Beet Salad

Vegetarian salad capturing the Spring flavours

Ingredients

Salad

5 to 6 medium candy cane beets (or a combination of regular, candy cane and golden)
1 small shallot
1 Tbsp fresh lemon juice
1 pinch salt and pepper
1/3 cup hazelnuts toasted
2 cups mixed micro greens and/or pea sprouts tossed in lemon and olive oil
20 grams fresh dill, stems removed

Dressing

3 ounces creamy goat cheese
1 Tbsp milk
2 Tbsp fresh lemon juice
1 pinch salt and pepper to taste

Instructions

Stir together dressing ingredients
Using a mandolin, thinly slice beets and shallot. Toss in lemon juice, olive oil and salt and pepper
Using a spoon, create a thin circle of the goat cheese mixture on a small serving plate. Add micro greens, then beet shallot mixture, Top with hazelnuts and fresh dill. If you have edible flowers they can be added as well.