I made this dish for a Saturday evening, it was so easy to make, provided you have the 75mins to spare for cooking your beetroot through.
For me the best nights to have time are most definitely at weekend!
I found this recipe in the Sunday Times ‘STYLE’ magazine, 9th October 2011, pages: 64,65,66,67.
There was a 4 page article on Lorraine Pascale from: BBC2’s ‘Home Cooking Made Easy’ along with various tasty looking recipes.
I chose to try out the salad for my Saturday night. Why!? Some of you may ask. My view was that it sounded healthy after what seemed like a not so healthy week, one way or another.
Roasted Beetroot salad with orange, goats cheese, mint & toasted hazelnuts
4 beetroot unpeeled
125g mixed leaves
handful mint leaves
2 oranges peeled and segmented
400g of goats cheese or mozzarella
50g hazelnuts roughly chopped
4tbsp balsamic vinegar
3 tbsp runny honey
dollop of english mustard
2 tbsp extra virgin olive oil
Salt and pepper
Heat the oven to 220C
Wrap the beetroot in foil and bake for 60min – 75mins
Once ready peel the beetroot and cut into wedges
Make the dressing – This could be done in advance!
Mix the vinegar, honey, mustard and olive oil, season with salt and pepper to taste.
Mix up the salad leaves and mint into a bowl.
Plate up the leaves up then add the orange segments and beetroot to the plate.
Top off with the goats cheese slices and sprinkle with the hazelnuts.
My other half decided he fancied mozzarella instead of goats cheese which I am assured went down just as well, if not better (of course)! Whatever your preference on cheese is, give this one a go, the dressing really makes it so get it right and you’ll be onto a winner.