Sunday, 24 July 2011

Recipes - Roast Beetroot, Carrot and Sweet Potato Salad

This just works.  I served this as the first course of a Five Course Dinner Party and it was the meal that received the most compliments and clean plates.  




Ingredients 
2 x beetroot
3 x large carrots, cut into eighths 
1 x large sweet potato, peeled and cut into pieces 
200g baby spinach
75g feta, preferable goat's milk feta
Dukkah, I used Hazelnut and Lemon Myrtle from A Taste of the Bush
Balsamic Glaze
Olive Oil



Step 1 - Preheat oven to 180°C 
Step 2 - Wrap each beetroot in foil and place in a baking tray with carrot and sweet potato. Drizzle lightly with olive oil and season with salt and pepper.  Cook for 1 hour.
Step 3 -   Remove vegetable and set aside to cool slightly.
Step 4 - Wearing gloves, unwrap beetroot and peel skin.  Cut into eighths. 
Step 5 - Spread baby spinach leaves over a serving dish and crumble feta on top.  Arrange the roast vegetables on the feta then drizzle with olive oil, balsamic glaze and a generous sprinkle of dukkah.  

Notes:

Pierce wrapped beetroot with sharp knife, if tender, the knife will easily penetrate and the beetroot is cooked.

All ovens are different.  Vegetables may cook in as little as 45 minutes, or they may take up to 1 hour 30 minutes.  

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