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
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
- Place beetroots in a double sheet of foil, drizzle with some olive oil and season.
- Wrap foil loosely around the beetroots and place in a preheated at 200°C. Roast for approx 1 hour.
- Open foil and add the shallots and roast for a further 14 to 20 minutes until shallots and golden.
- Chop the beetroots into bite-sized pieces and place in an oven-proof dish.
- Scatter with the crumbled goats cheese and bake or grill until the cheese is starting to melt.
- Whisk all the ingredients of the dressing and set aside.
- Serve a portion of beetroots and cheese over a bed of salad leaves.
- Scatter the walnuts, shallots and blanched broad beans and drizzle all over with the dressing.
- Take a teaspoon of cheese and roll in black pepper and stuff the fresh marrow flowers.
- Fry lightly in a non-stick pan and use as a garnish to the salad.
© 2017 – VIDA Magazine – Gaby Holland
