Pickled Beetroot asparagus miso dressing cropped

Pickled LeaderBrand beetroot salad with radishes, green asparagus and soft-boiled eggs

Serves 2-4


1. Remove Leaderbrand Pure n’ Ezy Beetroot, from the packet and cut into quarters. Place in a bowl with the sliced red onion. Mix together the lemon juice, cider vinegar, salt and raw sugar. Pour over the beetroot and red onion and allow to pickle.

2. Put a small crack in the tip of the egg, not through to the membrane, just a quick crack. Put the eggs in a deep-heavy based saucepan and cover with 2 cm of water.

3. Bring to the boil and when boiling turn the heat off, cover the pot and leave the eggs for 4 minutes. Plunge eggs into cold water to stop cooking. Peel and cut eggs in half lengthways, set aside.

4. Blanch the asparagus pieces in boiling water for 1 minute, then refresh in icy cold water. Prepare the radishes and set aside.

5. Mix together all the ingredients of the dressing in a small bowl or glass jar. Whisk together until well emulsified. Season to taste.

6. To serve, arrange all the ingredients on individual serving plates or a large serving platter. Garnish with microgreens and snipped chives, and dress with spoonfuls of the dressing.