Roasted Beetroot Salad with Goats Cheese
A Gluten free Roasted Beetroot with Goats Cheese recipe from The Intolerant Cooks, brought to you by Ritchies Supermarkets and Liquor. Enjoy.
Serves
4Preparation time
20 minsCooking time
25 minsIngredients
- What you need:
- Pickled beetroot
- 3 medium beetroot
- Quick pickle
- 1 tsp. flaked salt
- 30 mlspiral maple syrup
- 80ml cider vinegar
- Roast beetroot
- 6 small beetroot with stalks if possible, different colours, red, rainbows, golden
- salt flakes
- Pepper
- 1 tsp. cinnamon
- 40ml extra virgin olive oil
- Pickling liquid
- 40ml Maple syrup
- 80ml apple cider vinegar
- 1tsp salt flakes
- 200g Yumi’s beetroot dip
- 2 -3 mandarins, peeled and sliced into round wheels mandarins.
- 2 Tbsp. hazelnuts, toasted until scorched, chopped
- 40g store bought packet beetroot chips
- ¼ bunch Mint leaves
Watch the video
Method
Step 1: Preheat oven 200C
Step 2: To roast the beetroot cut the 6 beetroot in 1cm slices. Toss them in cinnamon, salt pepper and 40ml extra virgin olive oil. Lay on a baking tray, roast for 20-30 minutes until cooked through. Remove from the oven and allow to cool.
Step 3: To make the pickled beetroot, peel the beetroot, slice thinly on a mandolin and julienne. Pour over maple syrup, vinegar and salt, toss and set aside for about 15 minutes or so.
Step 4: To assemble the salad, spoon a generous amount of beetroot dip on the bottom of a platter, top with roasted beetroot slices and mandarin. Sprinkle a little salt on the mandarin. Scatter over pickled beetroot, crumbled goats cheese, beetroot chips and hazelnuts.
Tips:
Nut alternatives, almond, walnuts, pepitas
Use oranges or blood oranges in place of mandarins
