Sunday, October 7, 2012

Roasted Red and Golden Beets

This is a beautiful salad and a great mix of flavours. For the leaves, he gives three choices. I'd recommend going with a green with a bit of bitterness to serve as a nice contrast to the sweeter beets and maple syrup. If you don't have chervil, parsley will also work nicely in this dish.

One year ago: Paneer
Two years ago: Linguine with Roasted Tomatoes and Almond Pesto
Three years ago: Easy Buttermilk Cake

Roasted Red and Golden Beets (from Ottolenghi)

500g golden beets (I just used all red)
500g red beets
80g sunflower seeds
90ml maple syrup
4 tbsp sherry vinegar
4 tbsp olive oil
2 garlic cloves, minced
20g chervil leaves
60g baby arugula, chard, or spinach

1. Preheat oven to 400F. Wash beets and wrap in foil. Bake in oven until tender, 40 - 90 minutes.
2. Spread sunflower seeds out in an ovenproof dish and toast alongside the beets for 8 minutes.
3. Once they have cooled some, unwrap beets and peel. Cut into quarters (or smaller pieces if your beets are large).
4. Mix beets with rest of ingredients in a bowl. Sprinkle with salt and pepper as needed.

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