I’ve always enjoyed beetroots but I know that many don’t so when I saw a recipe called “Gee, your beet smells terrific” I had to give it a try. It all comes down to roasting the beets which is a brilliant idea. It makes complete sense given how beets are packed with natural sugars, yet I’ve never seen this suggested anywhere before. Everyone who has this salad is stunned when I say the beets were roasted – they taste good.
There are so many clever flavour combinations packed in here so I haven’t modified his recipe much, just tweaked a few quantities.
3 medium size beets (tops removed)
3 teaspoons walnut oil
2 teaspoons good balsamic vinegar
3 teaspoons freshly squeezed orange juice
2 teaspoons fresh tarragon (finely chopped, stems discarded)
50g strong, crumbly French goats cheese (diced into 1/8-inch cubes)
3 tablespoons toasted walnuts (to toast just pop nuts in the oven until starting to brown and get them out quick as they’ll burn in a blink)
1-2 Belgian endives
salt & black pepper to taste
- Place the beetroots whole, unskinned on a rack to bake at 200 C for 1.5-2 hours. Use foil to catch the drippings below. (Increase time if beets are big)
- Remove beetroots from the oven to cool. Don’t worry about the exterior blackening, the inside is wonderfully tender and sweet.
- Once cool peel with your hands and then finely dice the beetroots.
- Combine all the remaining ingredients in a bowl adding nuts and cheese last before gently mixing.
- For fancy presentation or as an entree spoon the mixture into whole washed endive leaves. Alternatively use just 1 endive and chop the leaves into 2 inch lengths and mix into the salad.
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