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Ruby beetroot, mung bean and burrata salad
Fruit and vegetables
1.2kg/2lb 10oz raw
beetroots
, washed well, roots trimmed and stalks snipped to 3cm/1¼in (reserve the
beetroot
tops, cleaned and trimmed)
1kg/2lb 4oz
carrots
, peeled, cut in half lengthways and cut into quarters
4
clementines
, juice of 4
clementines
and zest of 2
clementines
150g/5½oz
rocket
100g/3½oz
pomegranate
seeds
small handful fresh
dill
fronds
Tins, packets and jars
100g/3½oz
mung beans
, washed under cold running water
2 tbsp
Dijon mustard
Cooking ingredients
1 tsp
sea salt
2 tbsp
olive oil
2 tsp
sea salt
1 tsp
nigella seeds
2 tbsp
olive oil
1 tsp
sea salt
1 tsp ground
cumin
2 tsp runny
honey
125ml/4fl oz extra virgin
olive oil
2 tsp ground
mixed spice
1 tsp
sea salt
Dairy, eggs and chilled
150g/5½oz
burrata
Other
2 tbsp apple
cider vinegar
Back to recipe
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