This simple but elegant salad contains sweet, tender vacuum pack beetroot beets, which is a truly convenient and versatile ingredient and great for use in a wide range of dishes, cilantro, and pistachios, plus protein-rich pan-seared prawns. The sweet but tangy taste of white balsamic and a rich, buttery macadamia oil make a perfect compliment to those naturally sweet root vegetables.
- Using a mandoline, slice the beetroot into a bowl. Add the white balsamic, a tablespoon of macadamia oil, and season with a little salt and pepper. Mix together.
- In a pan, heat the sunflower oil over high heat until hot. Add in prawns and cook until they have turned pink and cooked through, about 3 minutes.
- Arrange the thinly sliced beetroot onto two serving plates. Place the cilantro in the center and top with pan-seared prawns. Scatter the chopped pistachios over. Drizzle with a little bit more macadamia oil if desired.