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A great recipe from vegetables.co.nz

Serves 4

2 medium beetroot
2 handfuls watercress
1-2 Tbsp crumbly blue cheese
2 Tbsp French dressing

Place beetroot in saucepan, cover with water and bring to the boil. Reduce heat and simmer for 20-30 minutes or until tender. Cool and then peel skin off.
Slice beetroot into cubes or sticks.
Place watercress in a bowl or platter, add beetroot and cheese.
Drizzle with French dressing and serve.


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