3 Beetroot, cooked
1 small Red Onion, finely sliced
75g Peas, blanched and refreshed
1 Bag Pea Shoot Salad
Soft Goats Cheese, roughly crumbled
Handful Basil Leaves, roughly chopped
Salt and Black Pepper
- Slice the beetroot and add to a bowl with the red onion. Pour over 4 tablespoons of Lucy's Classic Balsamic Dressing, season with salt and pepper and leave for 15 mins to allow the flavours to infuse.
- When ready to serve, spread half of the beetroot mixture in a large shallow dish. Top with half of the peas, basil and leaves. Top with the remaining beetroot and the rest of the ingredients and serve.