Beetroot & Baby Spinach Salad with Panko Crumbed Brie
Beetroots are packed full of nutrients and antioxidants and are extremely versatile. Cook them, pickle them or just enjoy raw like in this salad.
Preparation time: 30 minutes
Cooking time: 10 minutes
½ C (125 ml) buttermilk
¼ C (60 ml / 12 g) coriander leaves
¼ C (60 ml / 12 g) flat leaf parsley
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) chives, chopped
1 tsp (5 ml) lemon zest
1 Tbsp (15 ml) lemon juice
1 (25 g) spring onion, chopped
1 tsp (5 ml) wholegrain mustard
1 tsp (5 ml) honey
1 clove of garlic
salt and pepper
100 g chorizo, chopped
Panko Crumbed Brie
2 (280 g) Brie wedges
2 large eggs
⅓ C (80 ml) milk
2 Tbsp (30 ml) cake flour
2 C (500 ml / 120 g) Panko crumbs
oil, for shallow-frying
100 g baby spinach
2 Grannysmith apples, spiralized
2 (180 g) beetroot, peeled and thinly sliced using a mandolin
2 (140 g) rounds of feta
1 Tbsp (15 ml) sesame seeds
handful of micro herbs
Place all of the ingredients for the dressing into a food processor and purée until smooth. Season to taste and store in the fridge until needed. Thin with water if the dressing thickens on standing.
Heat a frying pan over medium heat. Once hot, add the chopped chorizo and fry until crispy. Add the fried chorizo to a food processer and pulse until it resembles the texture of coarse breadcrumbs.
Panko Crumbed Brie
Cut each wedge of cheese into 6 smaller, bite-size wedges.
Whisk the eggs and milk together.
Coat each piece of Brie in flour; dip each wedge into the egg mix and then into the panko crumbs to coat. Dip the wedges into the egg for a second time and then repeat with the breadcrumbs.
Heat the oil in a deep-sided saucepan or a deep fryer. Once hot, fry the cheese wedges for 1 minute on each side until golden and crisp. Remove from the oil with a slotted spoon and drain on a sheet of kitchen towel.
Add the baby spinach to a salad bowl. Arrange the spiralized apples and beetroot on top (if you don’t have a spiralizer, cut the apples into thin julienne strips instead). Crumble the feta over the leaves and add the chorizo crumbs.
Add the cheese wedges to the salad and sprinkle with sesame seeds and micro herbs. Serve the salad with the dressing on the side.
TIP: A mandolin works best for creating the thin beetroot shavings. If you do not have a mandolin then use a very sharp knife to cut the beetroots as thinly as possible. Alternatively, you could coarsely grate the beetroot
Recipe: Illanique van Aswegen