(serves 2)
I am a firm believer that roasting almost any vegetable makes it pretty amazing. I had never thought of roasting beetroot though, until i tried it by chance in a cafe and wow! It's got a subtle sweetness (much nicer than the canned stuff ~ tho i still love that stuff anyway), and has a firm crunch. So, after some googling, i decided to try this combo and i think it will be a permanent addition to the salad menu!
Prep time: 20 min
Cooking time: 50 min
Ingredients:
3 beetroots
2 pieces of roasted capsicum, thinly sliced
30g goats cheese
150g mixed lettuce leaves
8 roasted almonds (or walnuts), crushed
balsamic vinegar
olive oil
salt and pepper
Dressing:
rind of 1 lemon
juice of 1/2 lemon
2 tsp brown sugar
3-4 T olive oil
1 T balsamic vinegar
Method:
1. Remove stem from beetroot and boil in hot water for 20 minutes.
2. Preheat the oven to 180˚C.
3. Make the dressing by shaking up all the ingredients in a small jar.
4. Prepare the salad by putting the lettuce leaves and sliced capsicum into a bowl, mix 3/4 of the dressing through. Crumble the goats cheese into the salad.
5. When the beetroot has finished boiling, let it cool slightly then peel off the outer layer.
NB. Beetroot has an intense staining ability, it is advised to wear gloves when trying to remove the outer layer.
6. Dress the beetroot in olive oil, balsamic vinegar, salt and pepper and then put in the oven for 20-30 minutes, until it withers a bit and forms a firm skin.
7. Add to the rest of the salad, and sprinkle with crushed nuts to serve!
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