Salad with Lemon & Rosemary Vinaigrette

Instructions

• 1. Peel the beetroot and cut into round slices or cubes and then cook by either steaming or boiling until cooked through. Once cooked set them aside to cool. (You can also peel them and cook them whole and when cooled slice the beetroot in round slices or cubes).
• 2. In a small bowl swirl the rosemary oil (using the toothpick method) into the olive oil, taste and repeat if desired. Then drizzle the beetroot with the rosemary olive oil mixture and sprinkle with a little salt and pepper Set a side or chill until you are ready to assemble the salad.
• 3. Soak wolfberries in 1 cup water for 10 minutes to soften, then drain well and set aside until ready to plate the salad.
• 4. When ready to serve place the mixed lettuce on a large platter or in a bowl and drizzle with dressing and gently mix through the lettuce leaves. Then top with the beetroot, wolfberries, seeds, nuts and fetta and drizzle with a little more dressing. Sprinkle with herb leaves and microgreens, if using.
• 5. You can also add your favourite veggies and a little cooked chicken or prawns, if desired.
• Lemon and Rosemary Vinaigrette
• This light and tasty dressing is wonderful over salad greens and goes great drizzled over steamed veggies too. The rosemary adds a lovely woodsy note to the vinaigrette.
• Chef Kate TIP: For a creamy dressing add ¼ cup of mayonnaise to the recipe below.
• Place all the ingredients in a medium bowl and whisk them together. Taste and add a little more salt, lemon juice, honey and/or another swirl of rosemary oil, if desired.