Beetroot can be the most boring thing on your plate, or the most magnificent. As a child, I used to hate beetroot. We always had the store-bought grated version, and I couldn’t stand it. As I got older, I discovered that beets could taste so different if you just cook it properly and serve it simply!
One of my favourite combinations for beetroot is to serve it with chevin (goat’s cheese).
The roasted beetroot is so sweet and fragrant, and the goats’ cheese is ultra creamy and tangy. Coupled with peppery rocket leaves and crunchy nuts, it is such a fantastic starter or side salad, and it really looks breathtaking. Don’t be afraid to get your hands all purple – it comes off after a few washes. Otherwise use rubber gloves.
Roasted Beetroot & Chevin Salad:
- roughly 10 medium-sized beets (or 15 small beets)
- 2-3 sprigs fresh thyme
- 8-100 ml olive oil
- 45 ml balsamic vinegar
- juice and rind of a lemon
- salt and pepper to taste
- 100 g Fairview Chevin Traditional
- a bunch of rocket/baby spinach/watercress leaves
- a handful of pine nuts, toasted (or cashew nuts)
Step 1Pre-heat the oven to 220 degrees C.
Step 2Peel the beetroot, and cut off the ends. Cut in halves.
Step 3Arrange peeled beetroot in a roasting tray, then sprinkle with thyme leaves, olive oil, balsamic vinegar, lemon juice and rind. Season well with salt and pepper. Toss to coat the beetroot well.
Step 4Bake for 40 minutes, then add about 1/2 a cup of water and cover with foil. Return to the oven at 180 degrees C and bake for a further 20 – 30 minutes until the beets are tender (test with a small, sharp knife). Remove from oven and cool in the pan. Do not discard juices.
Step 5In a large salad bowl, arrange green leaves (I like to dress the leaves in a little olive oil and lemon juice with a pinch of salt and pepper). Slice the beetroot in smaller wedges if necessary, then coat in their juices before arranging them on the leaves. Top with Fairview Chevin Traditional and toasted nuts. Serve with extra olive oil and balsamic vinegar.