Beetroot and Lamb's Lettuce Salad Recipe

Origin: France Period: Traditional

This is a classic French recipe for small individual salads that is typically used as a palate cleanser between courses. If you want to serve this as a first course increase the quantities by 1/3 and garnish with shavings of Parmesan cheese. This recipe is based on wild common cornsalad, best picked in late March and early April (before they flower) but you can substitute commercial lamb's lettuce (the garden cultivar or cornsalad).

Ingredients

8 baby beetroot, scrubbed clean
150g common cornsalad, washed and dried (or use commercial lamb's lettuce)
6 tbsp hazelnuts, toasted and quartered
2 tbsp olive oil
1 tbsp lemon juice

Beetroot and Lamb's Lettuce Salad Preparation:

Method:

Place the baby beetroot in an oven and bake for about 40 minutes, or until tender. Remove from the oven, allow to cool to room temperature then cool and chop.

Scatter the hazelnuts over the base of four plates then add the chopped beetroot on top. Whisk together the olive oil and lemon juice then use to dress the cornsalad leaves. Toss to combine and arrange on top of the beetroot. Serve immediately.

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