Baby Beets & Cress Salad


1 kg                 Baby Beets

100 gm            Marinated Feta Cheese

1 bnch             Mustard Cress, washed

400 gm            Assorted Heirloom Tomatoes

100 gm            Dukkah


50ml              Champagne Vinegar

150ml             Virgin Olive Oil

10gm              Dijon Mustard


  • Use a variety of beets for this salad to highlight the amazing taste and goodness of beets, use yellow, rainbow, and the beetroots.
  • Cook the beets in seasoned, boiling water, separately till al dente, remove cool then drain. You do not want the red to dye the yellow beets
  • Peel and trim the stalks to approx. ½ inch.
  • Create an emulsion by adding the mustard to a bowl, the vinegar, and oil, whisking continuously. Season to taste.
  • Combine the cress and the tomatoes into a bowl with the yellow beets, and some dressing. Mix together so the dressing covers all ingredients.
  • Arrange on a board, then top with the red beets.
  • Crumble the feta over the top, and drizzle some more dressing over the salad.
  • Finish off with a sprinkle of Dukkah.

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