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easter 2010

Kiwis just love a pickled slice of beetroot in our hamburgers. It's a frequent guest at barbecues too. However, for our guest of honour this weekend, I thought Mr Easter Bunny would be more at home with some sweetly honey roasted beetroot in a simple salad with Goats Cheese and toasted Hazelnuts.

If your baby beetroot are freshly pulled from the garden and young simply give them a good scrub, otherwise the skin can be a little tough so it's best to peel them.

  • Roast Beetroot Goats Cheese Honey and Hazelnut Salad
  • 8 to 12 Baby Beetroot
  • 4 tablespoons of olive oil
  • ¼ cup of honey
  • freshly ground sea salt and pepper
  • 150 to 200 grams of fresh Cherve, St Maure, feta or another soft Goats cheese
  • 4 handfuls of salad leaves
  • 4 tablespoons of chopped toasted hazelnuts
  1. Preheat your oven to 200°C (392°F)
  2. Scrub or peel your beetroot and cut into quarters, place in a baking dish with a good drizzle of olive oil and honey.
  3. Season well with fresh pepper and sea salt and bake for 30 minutes or until perfectly tender when pierced with a skewer.
  4. Allow to cool slightly.
  5. Arrange a handful of fresh salad greens on to 4 plates, top with the roasted baby beetroot, cheese and hazelnuts.
  6. Drizzle over the remaining beetroot and honey juices from the baking pan and serve immediately.
  7. Serves 4

Front Cover Table of Contents Bron's Thoughts A Blessed Bunny's Banquet Carrot and Cashew Nut Soup Roast Beetroot Goats Cheese Honey and Hazelnut Salad
Potato and Pear Gratin Butterfly Brownies Turning Terracotta into Treats Hot Cross Bun Pizza Easter Paskha with Cranberries and Pistachios Using Your Noodle to Nest
Noodle Frittata Nests with Cherry Tomatoes Scotched Eggs in Spaghetti Nests Flooded Udon Noodle Nests Heirloom Tomato and Feta Salad Quail Eggs with Dukkah Butterscotch Eggs
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