This salad is one of those that I make on a regular basis. We usually have it with some grilled scotch fillet steaks and a potato gratin. Nothing revolutionary, just really simple food. But gosh it’s good.
Tonight I made it with rocket (arugula), which I usually do but I have also made it with baby spinach leaves. I prefer the slightly peppery taste of the rocket over the spinach – it tends to add some balance to the other ingredients. I have also substituted the pine nuts for cashews or walnuts…all of which taste very nice.
So now, over to you…
625 grams/1.4 pounds of beetroot
150 grams/5.3 ounces of rocket
50 grams/1.8 ounces of fresh goats cheese, broken into small sized chunks
50 grams/1.8 ounces roasted pine nuts
2 tablespoons walnut oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Preheat your oven to 180c/354f.
Cut the stems and leaves away from the beetroot, leaving about 1″ attached and wash to remove any surface soil (do not cut off the long tapering root). Place each beetroot on a square of oiled foil, wrap and ensure all of the beetroot surface is covered. Bake from 30 minutes through to 1 1/2 hours depending on the size of your beetroot. Test with a skewer, it would slip through the beetroot without any resistance.
Remove foil and leave to cool for 20 minutes. Rub skins off under running water and cut into small segments. If you are using small beetroots you can leave them whole or halve them.
Whisk, oil, honey and balsmaic vinegar together and set aside.
Place rocket on a serving platter and drizzle with dressing. Scatter with beetroot, goats cheese and pine nuts and serve.
Notes: This salad looks great with the smallest of baby beets (if you can get your hands on them that is)
Source: Dressing from Michelle Cranston and tips on cooking beetroot from Stephanie Alexander.
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