Family (F)Easter (3): Beetroot Salad with Balsamic and Goat’s Cheese

Now this is a recipe that couldn’t be easier. Scott does a great roast beetroot anyway, and the dramatic colours and lovely autumn flavours made it a perfect addition to our Feaster Table.

We varied it slightly by sprinkling the beetroot with balsamic and then steaming them in a tinfoil teepee in the oven, with them finished by open roasting. But the method here works just as well and has the advantage of not taking up the oven while you’re trying to do a whole heap of other things.

In what seemed to be a bit of a theme for this lunch, the picture above and the recipe which follows after the jump comes from the Coles Easter Magazine – I tend to think these supermarket giveaway recipe mags are a bit hit and miss, but Coles actually outdid themselves with this one – it includes a stack of recipes I’ve either cooked, been tempted by or plan to cook in future.

Beetroot Salad with Balsamic and Goat’s Cheese

  • 2 bunches loose red beetroots trimmed
  • Zest of 1 orange
  • ½ cup orange juice
  • 2 tbsp balsamic vinegar
  • 1 garlic clove minced
  • ½ tsp fresh thyme finely chopped
  • 3 tbsp Coles extra-virgin olive oil
  • 150 g good quality goat’s cheese crumbled
  • Fresh parsley leaves for garnish
  1. Cook the beetroot in a large saucepan of simmering salted water for about 25-30 minutes or until tender.
  2. Remove saucepan from the heat and allow beetroots to cool in the water at room temperature for 10 minutes, then drain.
  3. Once the beetroots have cooled enough to handle but are still warm, put on a pair of plastic gloves and peel the beetroots.
  4. Using a large sharp knife cut the beetroots lengthwise into 8 wedges and place them into a large mixing bowl. (Cover your cutting board with plastic wrap and keep rubber gloves on to avoid staining from the beets).
  5. In a medium mixing bowl, combine the orange zest, orange juice, balsamic vinegar, garlic and thyme.
  6. Slowly drizzle in the oil and whisk to blend well. Season the vinaigrette to taste with salt and pepper.
  7. While the beetroots are still warm toss with the vinaigrette and season to taste with salt and pepper.
  8. Spoon the beetroots onto a large serving platter and spoon any remaining vinaigrette over the beetroots. Crumble the goat’s cheese over the warm beetroots.
  9. Garnish with the parsley leaves and serve.

~ by swalloworspit on April 25, 2011.

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