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BEETROOT, CHEVIN & HAZELNUT SALAD WITH POMEGRANATE DRESSING

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Ingredients

  • 1 bunch red beetroot
  • 1 bunch golden beetroot
  • extra virgin olive oil, for roasting
  • salt and freshly milled pepper to taste
  • 75 g hazelnuts, roughly chopped
  • fresh rocket
  • 100 g Chevin
  • Pomegranate dressing:
  • 3 Tbsp (45 ml) extra virgin olive oil
  • ¼ C (60 ml) pomegranate concentrate
  • 2 Tbsp (30 ml) lime juice
  • 2 tsp (10 ml) blue gum honey
  • ¼ tsp (1.25 ml) ground allspice
  • ¼ tsp (1.25 ml) ground cinnamon

Instructions

  • 1. Preheat the oven to 180 °C.
  • 2. Wash and peel all the beetroot, cut into quarters and place into a roasting pan. Drizzle with olive oil, season with salt and pepper and roast in the oven for 45 minutes or until tender. Remove the beetroot from the oven and keep to one side to cool.
  • 3. Meanwhile, lightly toast the hazelnuts in a pan and keep to one side.
  • 4. Pomegranate dressing: Whisk all the dressing ingredients together and drizzle over the cooled beetroot.
  • 5. To assemble, place some rocket in a serving dish and add the beetroot. Crumble the Chevin over the salad and sprinkle with the hazelnuts.
  • 6. Season with salt and freshly milled pepper and serve.

Instructions

  • 1. Preheat the oven to 180 °C.
  • 2. Wash and peel all the beetroot, cut into quarters and place into a roasting pan. Drizzle with olive oil, season with salt and pepper and roast in the oven for 45 minutes or until tender. Remove the beetroot from the oven and keep to one side to cool.
  • 3. Meanwhile, lightly toast the hazelnuts in a pan and keep to one side.
  • 4. Pomegranate dressing: Whisk all the dressing ingredients together and drizzle over the cooled beetroot.
  • 5. To assemble, place some rocket in a serving dish and add the beetroot. Crumble the Chevin over the salad and sprinkle with the hazelnuts.
  • 6. Season with salt and freshly milled pepper and serve.
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