Salt baked beetroot with whipped feta, fennel seed pastry & an orange dressing
From the Field Kitchen.
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1 Hour
-
Serves 2
15 Minutes
Serves 2
What you'll need…
- 200g Sprouts
- 2-3 Pears
- 1/2 White cabbage
- 250ml Olive oil
- 100ml Cider Vinegar
- 100g Dijon mustard
The method
1
Coarsely grate or use a mandolin to shred the sprouts, cabbage and pears.
2
To make the dressing, combine the olive oil, cider vinegar & dijon mustard.
3
Toss together and drizzle over the dressing. Enjoy!
Mark Price, Groobarbs Field Kitchen
