I’m about to discover the beetroot. Thanks to nigel slaters new cook book “tender” . So far I was almost clueless what to do with a beetroot. I like them raw. I occasionally mad a raw beetroot salad with sesame. I tried soup once but wasn’t satisfied.
Nigel has a lovely recipe for a salad whit beetroot and goats cheese which opened my mind.
Here a different approach to the theme:
This salad is really easy. Mixed green leaves, lukewarm beetroot, roquefort cheese. Depending on what else is on the menu garnish with walnuts.
4 small to medium beetroots skin on
mixed green salad leaves
roquefort cheese to garnish
walnut oil
olive oil
dijon mustard
red wine vinegar
salt and pepper
Bring a pan of water to boil ad the beetroot and let the beetroots simmer for approximately 1 hour or until tender. I like them al dente. Let them cool till you can handle them. Take of the skin and cut into slices.
Make a dressing with the walnut oil, olive oil, dijon mustard, red wine vinegar, salt and pepper.
Mix the salad leaves and the beetroot toss in the sauce and garnish with roquefort cheese and walnuts.
I’m about to discover the beetroot. Thanks to nigel slaters new cook book “tender” . So far I was almost clueless what to do with a beetroot. I like them raw. I occasionally mad a raw beetroot salad with sesame. I tried soup once but wasn’t satisfied.
Nigel has a lovely recipe for a salad whit beetroot and goats cheese which opened my mind.
Here a different approach to the theme:
This salad is really easy. Mixed green leaves, lukewarm beetroot, roquefort cheese. Depending on what else is on the menu garnish with walnuts.
4 small to medium beetroots skin on
mixed green salad leaves
roquefort cheese to garnish
walnut oil
olive oil
dijon mustard
red wine vinegar
salt and pepper
Bring a pan of water to boil ad the beetroot and let the beetroots simmer for approximately 1 hour or until tender. I like them al dente. Let them cool till you can handle them. Take of the skin and cut into slices.
Make a dressing with the walnut oil, olive oil, dijon mustard, red wine vinegar, salt and pepper.
Mix the salad leaves and the beetroot toss in the sauce and garnish with roquefort cheese and walnuts.