Baby beetroot with watercress salad

Recipe By:Abigail Donnelly
Serves:4
Cooking Time:15 to 20 minutes
Prep Time:5 minutes

Ingredients

  • 100 g Pomegranate rubies
  • 80 g Watercress
  • 2 tbsp fat-free plain yoghurt
  • 8-12 Baby beetroot

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1. Rinse the baby beetroot and place in a saucepan of water, bring to the boil and cook for 15 to 20 minutes, or until tender. Drain, peel and cut into small chunks.
  2. Leave to cool slightly, then combine with the yoghurt, a squeeze of lemon juice and seasoning, to taste.
  3. Spoon over the crisp watercress, top with a few pomegranate rubies and serve as a side to spicy kebabs and naan bread.
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Pomegranate Rubies 175 g
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Watercress 40 g
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Fat Free Ayrshire Plain Yoghurt 1 kg
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Baby Beetroot 650 g
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