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BEETROOT AND ASPARAGUS SALAD
(Serving Size 4)

Cooking Method
Boiling

INGREDIENTS
- Asparagus (fresh or frozen) 250 g
- Baby Beetroot (canned) 425 g
- Baby Spinach Leaves 2 cups
- Black Sesame Seeds 1 tbsp

DRESSING
- Lee Kum Kee Premium Soy Sauce 2 tbsp
- Japanese Sweet Rice Wine (Mirin) 3 tbsp
- Lee Kum Kee Sesame Oil 1 tbsp
- Wasabi Powder ½ tsp

METHOD
1. Drain beetroot and cut into quarters.

2. Wash asparagus and break off woody ends. Cut each spear into three pieces. Blanch asparagus in boiling water for 2 mintues.

3. Prepare Japanese Dressing : Mix wasabi powder and Lee Kum Kee Premium Soy Sauce together until smooth. Mix with mirin and Lee Kum Kee Sesame Oil until well combined.

4. Arrange spinach leaves loosely to one side of a flat platter or four individual plates. Arrange beetroot and asparagus along side. Drizzle with dressing and garnish with black sesame seeds.

Recipe adapted from Lee Kum Kee - www.lkk.com

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