GH InternA colourful combination of tasty ingredients and garnishes make these easy-to-prepare meals even more enticing
INGREDIENTS
- 400g whole beetroot or golden beetroot
- 10ml olive oil
- salt and freshly ground black pepper
FOR THE CITRUS-SPIKED DRESSING:
- 1 garlic clove, crushed
- 5ml Dijon mustard
- 2ml cayenne pepper
- 15ml white wine vinegar
- 10ml honey
- 5ml orange zest
- 15ml orange juice
- 45ml olive oil
- 5ml fresh thyme leaves
- salt and freshly ground black pepper
TO SERVE:
- 20g watercress, torn
- 6 radishes, sliced
- 40g pomegranate rubies
- sprouts or micro herbs
METHOD
- To make the citrus-spiked dressing: combine the garlic, mustard, cayenne pepper, vinegar and honey together in a small bowl.
- Whisk in the orange zest and juice.
- Gradually add the olive oil and thyme leaves. Season with salt and pepper and set aside until ready to use.
- To make the beetroot: preheat the oven to 180°C.
- Clean and trim the whole beetroots and rub the olive oil all over the skin. Season well with salt and pepper.
- Wrap each beetroot in foil and place in a single layer on a baking tray. Roast for 35–45 minutes or until they’re tender.
- Allow to cool completely and peel away the outer skin. Use a mandolin or a very sharp knife to slice them into wafer-thin slices.
- To serve: arrange the beetroot, slices overlapping on a flat serving dish. Drizzle the dressing over the beetroot and top with watercress, sliced radishes, pomegranate rubies and sprouts or micro herbs.
- Serve as a starter or an accompaniment to a main meal.
COOK’S NOTE: For a more substantial dish, add some slices of goat’s cheese and serve with hot, crusty bread. For added flavour and colour, garnish the salad with orange or grapefruit segments.
(Serves 6)
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