Roasted beetroot salad

Roasted beetroot saladI’m not ready for Autumn, let alone Winter. The shops are full of Mariah Carey and Band Aid already and I’m certain we’re still in the ‘pinch punch’ first few days of November.

Not quite ready hibernate into my winter boots and coat just yet, I’m holding on to my light salad lunches for as long as I can, and this particular one, borrowed and adapted from Ella Woodward, is a firm favourite at the moment.

As a health food, beetroot really packs a punch. Full of vitamins and minerals and loaded with powerful antioxidants, it’s also low in fat.

Combined with tangy goats cheese and peppery rocket, dressed in a sweet and sour dressing, this makes a great lunch or excellent dinner party side dish.

Beets don’t have to be roasted, and in fact, this salad could be served raw. But by roasting the beetroot you really bring out the beet’s flavour and sweetness. Once roasted simply slice very thinly (either with a sharp knife, the side long blade on a grater, or even a potato peeler) and layer as strips on a big plate. All that’s left is to sprinkle rocket and crumble soft goats cheese over the top.

The dressing compliments the sweet tangy combination well, and ideally you should dress it 10 minutes before serving to allow the beetroot to soak up the flavour.

Serves 4

2 large beetroots

150g soft goats cheese

A handful of rocket

2 tbsp olive oil

2 tbsp apple cider vinegar

1 tbsp maple syrup or honey

Method

Chop the leaves off the beetroots and roast them whole, with their skins on for 50mins at 200˚C.

Allow to cool before peeling the skins off, then slice very thinly and arrange slices on a large plate. Sprinkle the rocket on top, then crumble the goat’s cheese over the salad.

In a jar mix up the dressing combing the olive oil, cider vinegar and maple syrup and shake well before dressing the salad.

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