ROAST BEETROOT SALAD WITH GOAT'S CURD
15 มิ.ย.
2022-06-15 10:35:10
3527
krcfujis_01
ROAST BEETROOT SALAD WITH GOAT'S CURD
SERVES
- 6 small beetroot, about
- 4 tbsp rapeseed oil, plus extra for drizzling
- 50g (13oz) walnut halves
- 2 tbsp runny honey
- 2 tbsp white wine vinegar salt
- 60g (2oz) mixed salad leaves
- 85g (3oz) goats' curd, crumbled into bite-size chunks
.
- Preheat the oven to 180°C (350°F/Gas 4). Arrange the beetroot in a small roasting tin. Drizzle each with a little rapeseed oil. Bake for 45 minutes, or until you can put a knife into them with no resistance. Remove from the oven, and when cool enough to handle, peel them. The skin should come off easily. Set the peeled beetroot aside.
- Place the walnuts in a single layer on another baking tray, add to the oven, and roast for 5 minutes, shaking the tray occasionally so they cook evenly, until they are darker in colour and fragrant. Remove from the oven and set aside.
- Add the honey and white wine vinegar to a bowl and whisk together to blend. Whisking continuously, add the remaining rapeseed oil in a thin stream until emulsified. Season with a little salt, if liked, and set aside.
- Slice the warm beetroots into wedges. Place the salad leaves and walnuts in a large salad bowl.
- Add the warm beetroot to the salad bowl, drizzle with the dressing, and toss together to coat. Divide the salad among serving plates, scatter over the goats' curd, and serve.
Reference:BALANCEYOURLIFE(AmélieKhellaf&JodieKidd)
Picture: www.crunchycreamysweet.com