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Baby leaf salad with roasted beetroot, sugared almonds and crisp presunto – another Portugues recipe. Parma ham can be used instead of presunto.
Serves 4
4-5 baby beetroot, scrubbed and trimmed
1tsp extra virgin olive oil
2 slices presunto or parma ham
4 handfuls mixed baby lettuce leaves
1 head chicory, leaves separated
salt and pepper
For the sugared almonds
2tbsp blanched almonds roughly chopped
1tbsp honey
1tsp extra virgin olive oil
1tbsp caster sugar
salt
For the dressing
1tbsp sherry vinegar
2.5tbsp extra virgin olive oil
1tsp Dijon mustard
salt and pepper
Method
- preheat the oven to 180c/gas mark 4.
- cut beetroot into quarters and place on baking tray
- drizzle over the olive oil and season with salt and pepper
- roast for 25 minutes or until tender and caramalised
- to make sugared almonds, place almond on a baking tray lined with baking paper
- drizzle with honey and olive oil, sprinkle with sugar and season with salt
- stir to evenly coat, bake for 10 minutes until golden, then remove and allow to cool
- heat a non stick frying pan over medium high heat and cook presunto for one minute each side or until crisp
- cool and break into pieces
- to make the dressing, place all ingredients in small glass jar with a lid and season well.
- Shake vigorously
- place the leaves on plates or in a big bowl
- arrange the beetroot, crisp presunto and sugared almonds on top
- drizzle over the dressing and serve
Lynn Tulip is a career management and HR professional running her own HR consultancy. Her passion is working with individuals, helping them rekindle their work passion. Apart from loving food and fitness, she enjoys her ever growing family. Find her online or follow her @LynnTulip and @A4P_HR
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