Roasted to a nutty deliciousness. Combined with peppery rocket, bitter radicchio, sweet honeyed walnuts and unctuous marinated goats cheese. Layer upon layer of flavour and texture. Sweet but salty. Soft but crisp. My version of a summer beetroot salad. Pretty as a picture.
Whilst this can be served as a substantial salad on its own, we had it as a side. An accompaniment to a gorgeous Tuscan steak. But that deserves its own post. Tomorrow, perhaps.
Roasted Beetroot Salad with Honeyed Walnuts and Marinated Goat’s Cheese.
For the beetroot
8 medium-sized beetroot
2 tablespoons olive oil,
a good drizzle balsamic vinegar,
4 cloves garlic, whole and unpeeled,
2 sprigs marjoram
sea salt and freshly ground pepper
For the honey walnuts
150 g walnuts
2 – 3 tablespoons honey
For the salad
250 g marinated goats cheese
50 g rocket, washed
1 radicchio lettuce, washed
8 green basil leaves torn
8 purple basil leaves torn
two spring onions finely sliced
zest of one lemon
sea salt and freshly ground black pepper
For the dressing
1 tablespoon marjoram leaves, stripped from stem
4 cloves roasted garlic, removed from the roasted beetroot, garlic squeezed out of skins
1 tablespoon whole grain mustard
juice of one and a half lemons
4 tablespoons of extra virgin olive oil
sea salt to taste
To roast beetroot
PREHEAT oven to 200 C.
WIPE or scrub beetroot clean. Place on a large piece of foil; drizzle with olive oil and balsamic vinegar.
SCATTER over garlic cloves, marjoram and salt and pepper.
WRAP foil around beetroot to form a neat packet. Roast in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beetroot with a knife. If it enters easily, it’s done.
UNWRAP and let sit until cool enough to handle. Save roasted garlic cloves for dressing. Use your hands or a paring knife to peel skin, then cut beetroot into bite sized chunks or quarters depending on size. Set aside.
To prepare honey walnuts
PLACE walnuts onto paper lined baking tray and drizzle with honey.
ROAST in 200 C oven and roast for 5 minutes or until nuts are toasted and honey has caramelised. Sprinkle with salt whilst still hot. Set aside.
To prepare the dressing
PLACE the marjoram, salt and roasted, skinned garlic cloves in a food processor and pulse to a paste.
ADD the lemon juice and mustard. Whisk until smooth. Stir in the olive oil. Check the seasoning.
To assemble the salad
PLACE warm beetroot into a large bowl and dress with 2/3 of the dressing.
LAYER a large flat salad bowl with rocket and radicchio leaves.
ADD dressed roasted beetroot, crumbled goats cheese, lemon zest and spring onions.
SCATTER with torn basil leaves and honeyed walnuts.
SEASON with lots of freshly ground black pepper, and only a little salt (if any).
DRIZZLE remaining dressing over the salad to finish.