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Lamb and Beetroot Salad

A quick summer favourite of mine, can be served as a side, or be a meal in itself.



  • 1.


  • 2.

    Combine, soy sauce, grated ginger, chopped mint and coriander, honey and olive oil in a large mixing bowl.

  • 3.

    Thinly Slice lamb and add to marinate, stir to make sure meat is covered with marinate, cover and refrigerate for Min 1 hour.

  • 4.

    Boil baby beetroot till tender, cool, peel and quarter

  • 5.

    In a hot pan, quickly brown lamb.

  • 6.


  • 7.

    Combine all ingenious

  • 8.

    Combine spinach leaves, mint, coriander, beetroot and lamb in bowl, drizzle over dressing and serve.


To have as a meal for four, double ingredients.
Best served warm or room temperature

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Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Lamb and Beetroot Salad.


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Posted by Ronald22Report
just off to buy some beetroot as my mouth is watering
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