Heart salad with white chocolate
| Serves: | 2 to 4 |
Ingredients
- 2 beetroots, boiled,cooled and sliced 2mm thick
- 2 large carrots,peeled and sliced into 2mm thick ribbons
- 120g mung bean sprouts
- 1 bulb fennel, thinly scliced
- 120g sugar snaps
- 100g raspberries
- fresh mint
- 100g white chocolate
- balsamic glaze
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Using a small, heart-shaped cookie-cutter, press out hearts from the beetroot and carrot. Keep separate, wrapped in plastic film.
- On a platter, combine the sprouts, fennel, sugar snaps, raspberries and mint. Cover with plastic wrap and place in the refrigerator. This can be prepared a day in advance.
- Using a vegetable peeler, peel shards of chocolate.
- Top the salad with the beetroot and carrot hearts. Garnish with chocolate shards and drizzle with balsamic blaze.
- Eat from one bowl, using chopsticks or forks.
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