紅菜頭七味沙律
材料
紅菜頭 ⋯⋯⋯⋯ 1-2 個（視乎大小）甜椒 ⋯⋯⋯⋯⋯ 1 個
青瓜 ⋯⋯⋯⋯⋯ 1 條
希臘乳酪 ⋯⋯⋯ 70 g
七味粉 ⋯⋯⋯⋯ 2 g（視個人喜好加減）
橄欖油 ⋯⋯⋯⋯ 1 湯匙
檸檬汁 ⋯⋯⋯⋯ 1 湯匙
鹽、胡椒 ⋯⋯⋯ 適量
做法
1. 紅菜頭洗淨，切去菜葉，用錫紙包起放入180℃焗爐烤熟（約20-30分鐘，用牙籤能輕易插入即可）；2. 烤好的紅菜頭稍為放涼，去皮，切約1cm方粒；
3. 甜椒，青瓜同樣切1cm方粒，連同紅菜頭放入盤中；
4. 將其餘材料一同放進碗中拌勻，加點鹽、胡椒調味即可上碟享用～
＊紅菜頭葉可留起做沙律或炒來吃。
Shichimi Beet root Salad
Ingredients
Beet root 1~2 pc ( Depends on size )
Bell pepper 1 pc
Cucumber 1 pc
Greek yogurt 70 g
Shichimi powder 1~2 g
Ex virgin olive oil 1 tbsp
lemon juice 1 tbsp
Salt, pepper
Bell pepper 1 pc
Cucumber 1 pc
Greek yogurt 70 g
Shichimi powder 1~2 g
Ex virgin olive oil 1 tbsp
lemon juice 1 tbsp
Salt, pepper
Method
1. Wash the beet, Cut off the leaf, Use tinfoil to warp it, put in 180℃ oven to cook around 20~30 mins until cooked.
2. Take out from the oven and let it cool down, peel off the skin, cut in 1 cm cube.
3. Cut cucumber and the bell pepper in 1cm cube, Put in a mixing bowl with the beet.
4. Put the rest ingredients together, seasoning and toss it well, done.
* Beet leaf can keep for salad or stir fry.
2. Take out from the oven and let it cool down, peel off the skin, cut in 1 cm cube.
3. Cut cucumber and the bell pepper in 1cm cube, Put in a mixing bowl with the beet.
4. Put the rest ingredients together, seasoning and toss it well, done.
* Beet leaf can keep for salad or stir fry.
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