Having not cooked with beetroot for about a decade, it seems that I've made it vegetable of the month. I'd planned to make Hugh Fearnley-Whittingstall beetroot soup, but I will save that for a cooler season (ha ha, somewhat meaningless here in Singapore).
So, instead I decided to use the beautiful beetroots to make this salad.
Roast beetroot salad
Serves 4ish
1-2kg beetroot, stems trimmed and sliced into wedges
1 small orange, zested and juiced
2 T balsamic vinegar
5 T extra virgin olive oil
1 t honey
2 cloves garlic, crushed
1 T chopped fresh mint
150g feta crumbled
50g toasted walnuts
25g pumpkin seeds
Heat oven to 220 degrees C
Place beetroot wedges in roasting tin with orange zest, 2 T olive oil, 1 T vinegar, 2 T orange juice and some S&P.
Toss together well, cover tin tightly with foil.
Roast for 60 mins until just tender. Remove from oven and allow to cool.
Mix the remaining vinegar with the honey then add olive oil, a bit more orange juice, crushed garlic and mint.
When cool transfer roasted beetroot to shallow serving dish. Spoon over the dressing, scatter nuts, seeds, feta. Garnish with more mint leaves. Serve immediately.
We ate it with a simple cous cous (lamb stock, raisins, pine nuts, cinnamon) and a steak. Yum.
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