Beetroot has become recently a very trendy veggie. And I'm very happy about that. It is so beautiful and delicious. It shines so nicely both in savoury and sweet dishes. And it is a hero in my salad, too. It goes so well with other ingredients, letting them to develop their flavours, as well.
Just do it, taste it and let me know if you like it.
Makes 2 servings
- 1 handful fresh rocket
- 1 handful red chicory (radicchio)
- 1 orange, peeled and sliced
- 1 peach (sweet and ripe), cut into wedges
- 1 beetroot
- 100 grams soft goats cheese
- 1/4 cup pistacchio nuts, roughly chopped
- 1/2 tbsp honey
- 1 tsp mustard
- 2 tbsp fresh orange juice
- 3 tbsp olive oil
- 1/2-1 tbsp flax seeds
- salt, freshly groun black pepper to taste
Heat the oven to 200 C degees (no fan).
Cover the beetroot with olive oil, season with salt and wrap in an aluminium foil. Bake in the oven until soft (it will take about 45 minutes- 1 hour, depending on a size of a beetroot). When ready, peel the beetroot, cool it down and cut into wedges.
Place all dressing ingredients in a small jar. Cover it with a lid and shake until everything is smooth and well combined. Check the seasoning, and adjust if necessary.
In a bowl mix fresh rocket and red chickory with a splash of a dressing.
Place the leaves on a serving plate. Put the beetroot and peach wedges and orange slices on top. Crumble goats cheese and sprinkle with pistachio nuts.
Pour the remaining dressing on a salad and serve.