4 October 2011

Zesty Beetroot Salad : so good!

Now, I should really be posting about the Tenderstem Broccoli & Goat's Cheese tart that I made at the same time as the Zesty Beetroot Salad, but you'll just have to wait for that one until next time!  You see, the Zesty Beetroot Salad was just so good, it has eclipsed the loveliness of the broccoli and goat's cheese - which takes some doing, let me tell you!

Yes, this is the final official instalment from the "So you think you know beetroot" challenge, which has been spectacularly successful from our point of view.  All three of the new uses for Beetroot will be included on our menu list, and in the case of the Beetroot & Chocolate Cake, I doubt I will ever make any other kind of chocolate cake again!  The Sweetfire® Couscous is very definitely going to become a regular on our list of salads.

This beetroot recipe is quite ridiculously simple, but with the accompaniment of some lovely peppery watercress, just wakes up the sweet and earthy flavours of the beetroot, by providing the zest of orange together with the fiery kick of mustard.

As an accompaniment to the Tenderstem broccoli & goat's cheese tart, it was just perfect.

When your tongue had had about enough of the creaminess of the goat's cheese and the fresh flavour of the broccoli, you could turn to the beetroot and have it act like a palate cleanser in that it danced all over your taste buds in its beautiful purple juiciness, waking them up and providing the perfect foil for the flavours of the tart.

I used the Baby Beetroot that had been dipped in vinegar for this recipe, but I'm sure it would be just as good with the naturally cooked beetroot.  The "must have" part, is the orange.  Without that, a very important dimension would be lost.


Ingredients :

3 tbsp olive oil
2 tbsp freshly squeezed orange juice
zest of an orange, grated
1 tbsp wholegrain mustard
3-4 cooked beetroot, sliced
sea salt & freshly ground black pepper.

Method :

1.  Make the dressing by whisking together all the ingredients but for the beetroot.  Season to taste.

2.  Slice the beetroot and slip the slices into the dressing.  Toss gently to coat and leave to marinate for 10-15 minutes.

3.  Just before serving, give another gentle toss to make sure each slice is coated and glistening.

4.  Serve.


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