Beetroot with Peppadew & Balsamic Dressing
1.5 L water
6 peppadews, finely chopped (plus 2 Tbs of the peppadew preserving liquid)
1 tsp Dijon mustard
3 Tbs honey
4 Tbs balsamic vinegar
1/4 cup Extra Virgin olive oil
Salt and pepper
Allow to cool, then peel and dice.
In a bowl, combine the chopped peppadews and preserving liquid, mustard, honey and balsamic, then whisk well to combine.
Slowly add the olive oil, while whisking, so that the dressing emulsifies.
Season with salt and pepper.
Toss the diced beetroot in the dressing