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