Beetroot Salad with Brie
Serves 2

Beetroot Salad


  • 4 cups lightly packed rocket lettuce leaves
  • 1 small beetroot, cubed and steamed until cooked yet firm
  • Brie cheese cut into small pieces
  • Toasted sunflower seeds or pine nuts

For the dressing:

  • 2 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sugar
  • A pinch of salt


Toss the salad leaves and other ingredients together. Mix the ingredients for the dressing well and combine just before serving.