August 23, 2013 § 2 Comments
I used to think of beetroot as an autumn or winter vegetable until, rather taking me unawares, the deep red globes ready for harvest bulged through the soil of our first year vegetable plot earlier this month.
Here’s an idea to make the most of summer beets – it makes a light lunch for two or would stretch to 3 or 4 if served with other salads.
My photo is nothing to write home about – truth be told I added the watercress to the bowl before the beets had cooled sufficiently which made it wilt rather unattractively. It tasted really good though and I’m looking forward to making it again as soon as the next batch of beetroot is ready.
Recipe for slow roast beet salad with watercress, blue cheese and walnuts
2 medium beetroot, washed with taproot trimmed and leaves removed but leaving an inch or two of stalk
scant handful of walnut pieces
half a bunch watercress
scant handful of crumbled blue cheese – I used Cashel Blue made in Ireland and stocked by Marks & Spencer as well as specialist cheese shops
For the dressing
4 tablespoons extra virgin olive oil
Maldon salt and freshly ground black pepper
Squeeze of clear honey (approx 1 dessertspoon)
1 dessertspoon balsamic vinegar
grated zest and juice of half a large orange
1 small clove of garlic, finely chopped
1 tablespoon snipped chives
Preheat the oven to 160 degrees C (fan).
Wrap the beets together in a foil parcel, place the parcel on a baking tray to catch any leaking beet juices. Bake for 1 1/2 to 2 hours until tender. Test by piercing the beets with a sharp knife which should slide in easily when they are ready.
Meanwhile make the dressing by whisking together all the dressing ingredients in the medium bowl in which you plan to serve the salad. Taste and correct seasoning.
Once the roast beets are cool enough to handle but are still quite warm, peel them with the help of a sharp knife if necessary, slice them into wedges and add to the bowl containing the salad dressing. Stir to combine and leave for 15 minutes or so to allow the beets to absorb some of the dressing.
Add the watercress to the bowl and toss gently to combine. Finally scatter over the walnut pieces and crumbled blue cheese and you’re ready to serve.