Ah, beetroot. My new favorite thing. I know I probably say that an awful lot when it comes to food, but I do think this is my absolute favorite. For now at least. I love the vibrant colour, the earthy yet slightly sweet taste, and how it goes so well with some of my most lovely ingredients. Pair it with black pudding, mix it up with goat’s cheese, use as a pizza topping, even whip it up into a brownie. Oh, and it makes the best ‘tomato’ sauce substitute I’ve tried, but more on that another day…
This salad has become a bit of a go-to when we’re planning meals. It’s pretty quick, nice and light, but still filling. I’m finding it’s the perfect February balance between healthy and comforting.
- 2 beetroot, either fresh or vac-packed
- 50g goat’s cheese (or less if you want to be healthier)
- 2 handfuls of salad leaves
- Dressing (makes several servings) – 2 teaspoons olive oil, 1 teaspoon balsamic vinegar, 1/2 teaspoon djion mustard
- Optional – black pudding, green lentils, nuts (hazelnuts and walnuts work well)
If using fresh beetroot, wash, peel and chop into 2cm cubes. Drizzle with a teeny bit of oil, season with salt and pepper and roast for 45 minutes. If using vac-packed, chop, season (you may not need oil) and roast for 20-25 minutes. Mix together the dressing in a small jar; taste and adjust if you like. Cube the goats cheese.
Toss the roasted beetroot with the salad leaves, drizzle over a little dressing and scatter over the goat’s cheese and nuts. If you want to eat it cold, let the beetroot cool before adding it to the leaves (no one wants a wilted salad!). To add black pudding to the mix, simply cube and fry until crisp, and toss together with the beetroot. Green lentils are lovely warmed up with some of the dressing stirred through, and taste even better the next day. Basically, it’s a pretty versatile salad!
Are you a fan of beetroot? What’s your favorite salad recipe?
