I love this salad that one of our students Kim makes - it's so simple, so tasty and doesn't feel heavy at all. I've been asking for this recipe for a while and tonight she came over with salad and recipe! For those of you who love beets, this is not one to be missed!
Beet is one of my favourite root vegetables. It assists in lowering blood pressure and helps fight against heart disease and strokes. It's low in calories, helps keep blood sugar levels stable and helps lower cholesterol. It helps treat anaemia and fatigue, boosting stamina, containing potassium, magnesium, iron, folic acid as well as antioxidant properties. So what's not to love?
Roasted Beetroot Salad
500g golden beetroot
500g red beetroot
80g sunflower seeds
90ml maple syrup
4 TBS sherry vinegar
4 TBS olive oil
2 crushed garlic cloves
20g chervil leaves (more to garnish)
60g baby chard leaves, baby spinach or rocket
coarse sea salt and black pepper
500g golden beetroot
500g red beetroot
80g sunflower seeds
90ml maple syrup
4 TBS sherry vinegar
4 TBS olive oil
2 crushed garlic cloves
20g chervil leaves (more to garnish)
60g baby chard leaves, baby spinach or rocket
coarse sea salt and black pepper
1. Preheat the oven to 200˚C. Wash the beetroot well and wrap them in foil individually. Bake in the oven for 40-90mins depending on their size (baby beets might take even less).
2. Check each one, as cooking time can vary a lot: the beetroot should be tender when pierced with a sharp knife
3. Spread the sunflower seeds out in an ovenproof dish and toast in the oven alongside the beets for 8 mins, just until lightly coloured.
4. Once the beets are ready, unwrap them and peel with a small knife while still warm.
5. Cut each into halves, or 2-3cm dice. Mix the beets with the rest of the ingredients in the bowl.
6. Toss well and then taste. Season if needed.
2. Check each one, as cooking time can vary a lot: the beetroot should be tender when pierced with a sharp knife
3. Spread the sunflower seeds out in an ovenproof dish and toast in the oven alongside the beets for 8 mins, just until lightly coloured.
4. Once the beets are ready, unwrap them and peel with a small knife while still warm.
5. Cut each into halves, or 2-3cm dice. Mix the beets with the rest of the ingredients in the bowl.
6. Toss well and then taste. Season if needed.
There should be a clear sweetness balanced by enough salt. Adjust the salt and pepper as necessary, sprinkle more with chervil and serve!
