3 medium beetroots (400g)
"1/2 teaspoon salt"
"Small bunch of smooth lettuce, washed and drained (about 180g)"
For the dressing
"1 medium onion, finely chopped (100g)"
"1 and 1/2 teaspoons Dijon mustard"
"1/2 cup olive oil (120ml)"
"1/4 cup red wine vinegar (60ml)"
"A pinch of black pepper"
"1 tablespoon water"
"2 tablespoons honey"
3 medium beetroots (400g)
"1/2 teaspoon salt"
"Small bunch of smooth lettuce, washed and drained (about 180g)"
For the dressing
"1 medium onion, finely chopped (100g)"
"1 and 1/2 teaspoons Dijon mustard"
"1/2 cup olive oil (120ml)"
"1/4 cup red wine vinegar (60ml)"
"A pinch of black pepper"
"1 tablespoon water"
"2 tablespoons honey"
Place the beetroots in a medium saucepan, cover with water and add salt
Bring to a boil and cook until tender, about 40 minutes
Drain, peel and cut into sticks
Let cool
Prepare the dressing: In a small bowl, mix all ingredients well and reserve
Combine the beetroots in a bowl with 3/4 cup of the dressing
Cover with plastic wrap and refrigerate for about 1 hour
Chop the lettuce into thin strips and combine with the remaining dressing
Divide among four individual plates and cover with beetroot
Serve immediately
"326 calories per serving"
