Name: Pork and beetroot salad
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 2 bunch (1kg) baby beetroot (beets); 2 bunch (800g) spring onions; 2 tablespoon olive oil; 750 gram pork fillets; 150 gram mixed baby asian greens; 1 cup (100g) roasted walnuts, coarsely chopped; 3/4 cup (180g) crème fraîche; 3 teaspoon dijon mustard; 3 teaspoon prepared horseradish; 1 tablespoon lemon juice; 2 tablespoon water

Ingredients

2 bunch (1kg) baby beetroot (beets)

2 bunch (800g) spring onions

2 tablespoon olive oil

750 gram pork fillets

150 gram mixed baby asian greens

1 cup (100g) roasted walnuts, coarsely chopped

3/4 cup (180g) crème fraîche

3 teaspoon dijon mustard

3 teaspoon prepared horseradish

1 tablespoon lemon juice

2 tablespoon water

Method

1.Preheat oven to 200°C (180°C fan forced).

2.Trim stalk and root ends of beetroot to make 3cm (1¼-inch) lengths, halve beetroot lengthways. Trim roots from onions, trim stems to make 5cm (2-inch) lengths. Halve onions lengthways. Place beetroot and onion, in single layer, in large shallow baking dish, drizzle with half the oil. Roast, uncovered, 30 minutes or until tender.

3.Meanwhile, heat remaining oil in large frying pan, cook pork until cooked as desired. Cover pork, stand 5 minutes then slice thickly.

4.Make horseradish dressing. Whisk ingredients in small bowl until smooth.

5.Divide asian greens among serving plates, top with roasted vegetables and sliced pork. Drizzle with dressing, sprinkle with nuts.

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Ingredients

Method

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