Roast Beetroot Salad
I am not a fan of most salads, probably because I don't enjoy eating lettuce. Eating this salad today was as comforting as a hug. The subtle flavours of sweet beet, peppery rocket and sour soy sauce marry into a balanced and enjoyable meal for two.
Start with the dressing so that the fresh ginger can infuse while you are cooking the beets.
2T balsamic vinegar
1/2t good quality soy sauce
1 knob ginger cur into small pieces (large enough to remove from the dressing before serving)
Mix the ingredients together and allow the ginger to infuse.
1 cup rocket/baby spinach/land cress
6 beets
12t soft cream cheese
1T pumpkin seeds
Preheat the oven to 180C. Wrap the beets in tin foil and roast for an hour until soft. Peel and cut into quarters.
Place the rocket on a serving plate. Add the beet quarters. Add quinnels of cream cheese around the plate. Scatter over the pumpkin seeds. Remove the ginger and drizzle over the dressing.
Tip: this salad would also work well with butternut instead of beets, and feta cheese instead of cream cheese, and would taste wonderful served with pulled pork.
Start with the dressing so that the fresh ginger can infuse while you are cooking the beets.
2T balsamic vinegar
1/2t good quality soy sauce
1 knob ginger cur into small pieces (large enough to remove from the dressing before serving)
Mix the ingredients together and allow the ginger to infuse.
1 cup rocket/baby spinach/land cress
6 beets
12t soft cream cheese
1T pumpkin seeds
Preheat the oven to 180C. Wrap the beets in tin foil and roast for an hour until soft. Peel and cut into quarters.
Place the rocket on a serving plate. Add the beet quarters. Add quinnels of cream cheese around the plate. Scatter over the pumpkin seeds. Remove the ginger and drizzle over the dressing.
Tip: this salad would also work well with butternut instead of beets, and feta cheese instead of cream cheese, and would taste wonderful served with pulled pork.
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