Roast Beetroot and Orange Salad with Goat’s Cheese
A healthy salad that has a great balance between the strong flavours of the goats cheese and the refreshing citrus.
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 50 mins
8 medium beetroot, scrubbed
1 large orange
honey, for drizzling
2/5 C (100 ml) balsamic vinegar
1/5 C (50 ml) extra virgin olive oil
1/5 C (50 ml) Credé Pumpkin Seed Oil
2 tsp (10 ml) Dijon mustard
salt and freshly milled black pepper
100 g wild rocket
30 g flat-leaf parsley, coarsely chopped
50 g almond flakes
100g soft goat’s cheese
1 x 120 g can sardines, optional
toasted rye bread, for serving *optional
Heat the oven to 180 °C.
Place the beetroot on a roasting tray and roast for 50–60 minutes, depending on size, until a sharp knife inserted in the middle indicates that they are tender. Leave to cool slightly and then peel with a small, sharp knife. Keep to one side.
Set the oven to grill and line a small baking tray with baking paper.
Peel the orange by removing the skin and the white membrane, then cut into 1 cm-thick slices. Lay the orange slices flat on the baking tray. Drizzle some honey over each slice. Place the tray in the oven and grill until the honey has caramelised.
To make a vinaigrette, whisk together the vinegar, olive oil, pumpkin seed oil, mustard, 2 tsp (10 ml) salt, and 1 tsp (5 ml) pepper and keep to one side. While the beetroot is still warm, cut each in half and then cut each half into 4–6 wedges and place in a large mixing bowl. Immediately toss the beetroot with half the vinaigrette (warm beetroot absorbs more vinaigrette), 1 tsp (5 ml) salt, and ¼ tsp (1.25 ml) pepper. Season to taste with more salt and pepper if needed.
Place the rocket and parsley in a separate bowl and toss with enough vinaigrette to coat all the leaves. Place the rocket and parsley on a serving platter and then arrange the beetroot wedges, almond flakes, orange slices, sardines (if using) and goat’s cheese on top.
Serve warm or at room temperature with more vinaigrette on the side and some rye toast.