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I made a version of those with homegrown beetroot from the garden.
I used homemade dukkah in place of the whole nuts and some leftover raspberry vinaigrette although you couldn’t taste it over the dukkah. I also added a can of brown lentils to bulk it out to a whole meal. Yummy.
Ingredients
  • 2 cups of rocket
  • 2 jars of baby beetroot - drained, reserve 1 jar of beetroot juice
  • ½ cup goat’s cheese
  • ½ cup of toasted walnuts
  • ½ cup of toasted pine nuts
  • subheading: Dressing:
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1 tsp beetroot juice
  • ¼ cup extra virgin olive oil
  • Pepper
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