17 Nov 2013

Roast beetroot & pomegranate salad

Roast beetroot & pomegranate salad - Well Seasoned recipes
I'm using up the last of my home grown beetroot from this Autumn and vowing to plant more next year, pickling some, cooking up some for salads and hopefully turning some into roast beetroot relish.

I'm always looking to use ingredients which are in season for all sorts of reasons, I used pomegranate molasses for the dressing in this dish as its sweetness really works with the earthy flavour of beetroot and fresh pomegranate seeds add another level of sweet flavour, they're also really good for you!

I realised looking back over my posts from the last few years that beetroot recipes feature quite heavily! But whilst you keep reading and (hopefully) enjoying them I'm going to keep writing, cooking and eating them!

Roast beetroot & pomegranate salad
Serves 2

Oven 180°C

100g quinoa
4-6 small to medium beetroot
100g soft English goats cheese, crumbled into chunks

Small bunch of mint and parsley, finely chopped
Zest of one lemon
Salt and pepper to season
Pomegranate seeds and baby leaf red amaranth or chard to garnish

For the dressing;
1/2 teaspoon dijon mustard
1 teaspoon white wine vinegar
3 teaspoons pomegranate molasses
2 tablespoons rapeseed oil or light olive oil

Wash the beetroot and remove any stalks and leaves but leave the skin on. Wrap each beetroot in foil and place on a baking tray then roast in the oven for 30 minutes until cooked through, check with a small sharp knife. Leave to cool a little before unwrapping the beets then rubbing off the now papery skin, I do this with washing up gloves on! Slice the beetroot into halves then each half into two to four chunks depending on size.

To make the dressing whisk up all the ingredients in a bowl until combined, season to taste. Toss the beetroot in a bowl with the dressing, they can be served warm or room temperature in the salad.

Cook the quinoa in light vegetable stock for 10-15 minutes until cooked then drain and set aside. Combine the cooked quinoa with the finely chopped herbs, lemon zest, a drizzle of olive oil and season to taste. Again the quinoa can be served warm or room temperature in the salad.

To build the salads use layer the quinoa, beetroot, crumbled goats cheese and a few salad leaves and pomegranate seeds and repeat. The salad can be made on individual plates or a large platter. Enjoy x

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