Monday, 20 June 2011

Roasted Beetroot Salad

3 beetroots, washed well
1 cup argula leaves
100gms buffalo mozzarella {or feta / goat cheese}
4 tbsp balsamic vinegar
2 tbsp brown sugar
1 tsp extra virgin olive oil {optional}
Pinch salt
Freshly ground black pepper
Wrap the beets in aluminium foil abnd bake in a moderate oven {180C} for 30-45 minutes. {It's a good idea to bake them while baking bread or a cake etc to save energy}.
Leave to cool in the foil. At this stage, they can be refrigerated as is for 2 days, or proceed as follows.
Balsamic reduction / Salad dressing:
Place the balsamic vinegar, brown sugar and pinch of salt in a saucepan and gently simmer till the sugar melts and the dressing is thick. It will thciken a little as it cools.
{Add 1 tsp of water if the reduction is too thick}.Taste and adjust sugar or vinegar as required. Mix in the olive oil if using. Transfer to a bowl and allow to cool completely.
Assembling the roasted beetroot salad:
Peel the beets and slice fine with a mandolin slicer. {Chop if unable to slice fine.}
Place in a salad plate overlapping the slices beginning from the centre of the platter.
Toss the argula leaves on top, followed by the cheese.
Drizzle over the balsamic reduction, freshly grind black pepper over the salad and serve at room temperature {or chilled}.

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