Beetroot, rocket and ponzu

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Beetroot, rocket and ponzu

Serves: 2

By: Koj

Prep time: 10 MinTotal time: 10 Min

A light salad based on sashimi of beetroot, served like carpaccio of beef

Ingredients

Ponzu sauce

• 45ml soy sauce
• 15ml yuzu juice
• 10ml rice vinegar
• 15ml mirin
• 15ml dashi stock 

For the salad

• 150g beetroot (cooked and peeled)
• 15g rocket

Instructions

Ponzu sauce

1. Stir all of the ingredients together
2. You can make this dressing in a sterilised jar as it will keep for several weeks in the fridge

Make the salad

1. Slice the beetroot very thinly (a mandoline works best, but is usually more dangerous than a sharp knife and a steady hand)
2. Arrange the sliced beetroot on the plate
3. Dress the beetroot with ponzu sauce
4. Finish the plate with a light scattering of rocket

Calories

70.23

Fat (grams)

0.34

Sat. Fat (grams)

0.06

Carbs (grams)

13.16

Fiber (grams)

1.71

Net carbs

11.45

Sugar (grams)

10.27

Protein (grams)

3.43

Sodium (milligrams)

1406.85

Cholesterol (grams)

0.07

Created using The Recipes Generator

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