Now that summer is fast approaching, we all turn towards food which help us feel refreshed as well as help us achieve a beach body. What better way to do that than utilising healthy beetroots for a light lunch or dinner?

Roasted Beetroot and Chevre salad

beetroot salad

Serves 4

Ingredients

  • 4 beetroots, washed and scrubbed
  • 8 shallots
  • Fresh broad beans, peeled and blanched
  • 250g chevre
  • Walnuts, shelled and chopped
  • Rucola, beet leaves, or other salad leaves
  • Olive oil
  • Salt and pepper

Dressing

  • Extra virgin olive oil
  • Juice of a lemon
  • 1 tsp wholegrain mustard
  • 1 tsp honey
  • Salt and pepper

Garnish (optional)

  • Fresh marrow flowers
  • 100g soft chevre (or some ricotta)
  • Coarsely ground pepper
  • Olive oil

Method

  1. Place beetroots in a double sheet of foil, drizzle with some olive oil and season.
  2. Wrap foil loosely around the beetroots and place in a preheated at 200°C.  Roast for approx 1 hour.
  3. Open foil and add the shallots and roast for a further 14 to 20 minutes until shallots and golden.
  4. Chop the beetroots into bite-sized pieces and place in an oven-proof dish.
  5. Scatter with the crumbled goats cheese and bake or grill until the cheese is starting to melt.
  6. Whisk all the ingredients of the dressing and set aside.
  7. Serve a portion of beetroots and cheese over a bed of salad leaves.
  8. Scatter the walnuts, shallots and blanched broad beans and drizzle all over with the dressing.
  9. Take a teaspoon of cheese and roll in black pepper and stuff the fresh marrow flowers.
  10. Fry lightly in a non-stick pan and use as a garnish to the salad.

 

© 2017 – VIDA Magazine – Gaby Holland 

 

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