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For the beetroot:

For the dressing:

  • Rocket 100.0 g
  • orange cherry tomatoes 150.0 g
  • Carrots 140.0 g
  • Mouli 100.0 g
  1. For the beetroot:

    • Peel the beetroot then thinly slice on a mandolin and place in to a bowl.
    • Pour over the balsamic vinegar then cover and allow to marinate for 1 hour.
  2. For the dressing:

    • Pour the Hellmann's dressing into a jug and add the sun dried tomatoes.
    • Blitz with a hand blender until smooth then pour into a squeezy bottle.
  3. To serve:

    • Arrange the sliced beetroot on to a serving plate.
    • Thinly slice the carrot and mouli into ribbons.
    • Arrange the rocket into the middle of the beetroots then add the carrot and mouli ribbons.
    • Finish the plate with the sun dried tomato & balsamic dressing.