|
Roast beetroot and goats’ curd salad
Ben O'Donoghue
Print
this page | Send
to a friend | Discuss
serves 4
12 small beetroot
2–3 tablespoons good olive oil
sea salt and freshly ground black pepper
leaves of 1/4 bunch of thyme
125 ml/41/2 fl oz balsamic vinegar
leaves of 1/4 bunch of dill
leaves of 1/4 bunch of tarragon
1 frisée, white part only
60 g/21/4 oz fresh goats’ curd or soft goats’ cheese, seasoned with salt and pepper and
a squeeze of lemon juice
1 lemon, to squeeze
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Scrub the beetroot and leave on the tops and tails so that they don’t bleed and lose flavour while cooking. Toss in a baking dish with the olive oil, salt, pepper, thyme and three-quarters of the balsamic vinegar. Cover with foil, place in the oven and cook for 1 hour or until tender. Uncover and roast until the beetroot starts to crisp in parts. Leave to cool. Remove any burnt bits and cut the beets into chunks — halves or quarters, depending on the size of the beet — to reveal the colour.
3. Arrange the beetroot on serving plates, scatter over the dill, tarragon and frisée leaves and crumble the goats’ curd over the top.
4. Drizzle the whole salad with the remaining balsamic vinegar, the beetroot juices from the roasting tray, a little extra olive oil and a squeeze of lemon juice and serve.
|
