Tenderstem, Beetroot and Seed Salad

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 1 Review

Recipe by Cook Vegetarian
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 200g Tenderstem stems, halved
  • 80g mixed seeds (eg sunflower, pumpkin, sesame)
  • 1 tbsp Kikkoman soy sauce
  • 250g plain cooked beetroot, drained and cut into wedges
  • small bunch fresh chives, snipped

    • For the lemon dressing

  • 2 tbsp cold-pressed rapeseed oil
  • juice of 1/2-1 lemon, to taste
  • sea salt and freshly ground black pepper

How To Cook

  1. Make the dressing by whisking together the rapeseed oil and lemon juice to taste. Season with freshly ground black pepper. Set aside.
  2. Steam the Tenderstem for around 3-4 minutes until just tender.
  3. While the Tenderstem is cooking, toast the seeds by tipping them into a small frying pan. Add the Kikkoman soy sauce and cook over a medium heat, tossing regularly to coat all over, for about three minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter.
  4. Arrange the cooked Tenderstem and beetroot wedges on a plate, drizzle over the dressing and finally sprinkle over the toasted seeds and chives. Serve immediately.
    5. www.tenderstem.co.uk
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Comments

1 person has helped to review this recipe.

Posted by Caroline9 on December 25, 2024

Lovely recipe, tasty, colourful and quick. Lovely with salmon fillet

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Tenderstem, Beetroot and Seed Salad
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 200g Tenderstem stems, halved
  • 80g mixed seeds (eg sunflower, pumpkin, sesame)
  • 1 tbsp Kikkoman soy sauce
  • 250g plain cooked beetroot, drained and cut into wedges
  • small bunch fresh chives, snipped
  • [hd]For the lemon dressing[/hd]
  • 2 tbsp cold-pressed rapeseed oil
  • juice of 1/2-1 lemon, to taste
  • sea salt and freshly ground black pepper
    How to Cook
  1. Make the dressing by whisking together the rapeseed oil and lemon juice to taste. Season with freshly ground black pepper. Set aside.
  2. Steam the Tenderstem for around 3-4 minutes until just tender.
  3. While the Tenderstem is cooking, toast the seeds by tipping them into a small frying pan. Add the Kikkoman soy sauce and cook over a medium heat, tossing regularly to coat all over, for about three minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter.
  4. Arrange the cooked Tenderstem and beetroot wedges on a plate, drizzle over the dressing and finally sprinkle over the toasted seeds and chives. Serve immediately.
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