Pickled Beetroot Salad

Beetroot lovers this one is for you! Whip together this little beauty in no time and serve alongside your favourite meal.

Serves 2-4

Ingredients:

• 1 pack of LeaderBrand Pure’n Ezy Baby Beets
• 2 small red onions, peeled, thinly sliced
• 2 lemons, juice of
• 2 Tbsp cider vinegar
• ¼ tsp salt
• ¼ tsp raw sugar
• 4 eggs
• 1 bunch LeaderBrand Asparagus, sliced thinly
• 4-6 radishes
• ½ cup microgreens
• 2 Tbsp chives, snipped or finely chopped herbs

Miso & orange dressing:

• 1 cup orange juice
• 1 tsp white miso paste
• ¼ cup olive oil
• ½ tsp raw sugar
• 2 Tbsp cider vinegar

Directions:

• Remove LeaderBrand Pure‘n Ezy beetroot, from the packet and cut into quarters. Place in a bowl with the sliced red onion. Mix together the lemon juice, cider vinegar, salt and raw sugar. Pour over the beetroot and red onion and allow to pickle.
• Put a small crack in the tip of the egg, not through to the membrane, just a quick crack. Put the eggs in a deep-heavy based saucepan and cover with 2cm of water.
• Bring to the boil and when boiling turn the heat off, cover the pot and leave the eggs for 4 minutes. Plunge eggs into cold water to stop cooking. Peel and cut eggs in half lengthways and set aside.
• Blanch the asparagus pieces in boiling water for 1 minute, then refresh in icy cold water. Slice the radishes and set aside.
• Mix together all the ingredients of the dressing in a small bowl or glass jar. Whisk together until well emulsified. Season to taste.
• To serve, arrange all the ingredients on individual serving plates or a large serving platter. Garnish with microgreens and snipped chives, and dress with spoonfuls of the dressing.