Beetroot and Lamb’s Lettuce

March 6, 2009

My recipe today is for a salad with this week’s  Beetroot. Beetroot is one of those varieties that a lot of people shy away from because it takes a while to cook but it’s worth remembering that it’s not cooking you have to stand over, you simply throw them in a pot or a roasting dish, leave them to their own devices and when you come back there’re done! So it’s not hard and adding things like Balsamic Vinegar and Honey will make them really special and of course there’s that beautiful colour……..
I think the best way to do them is to roast them after they’ve been boiled so the whole thing doesn’t take too long. This way they take about an hour and after that can be eaten stright up or used to make all kinds of wonderful salads with things like Cous Cous, Walnuts, Rocket leaves, Green Beans, Cheeses, Pumpkin and Sunflower Seeds, Oranges, Bacon.. The following recipe combines them with this week’s Lamb’s Lettuce and is perfect for a Saturday lunch….

Honey and Balsamic Roasted Beetroot Salad with Walnuts.Lamb’s Lettuce and Feta Cheese

You’ll need:

600gr Beetroot (what you have in your bag this week)

Balsamic Vinegar

Honey

60gr Lamb’s Lettuce

A handful of Walnuts

Olive Oil

Red Wine Vinegar

120gr Feta Cheese
Get started on the Beetroot first – scrub the bulbs and bring to the boil in plenty of water and cook until almost tender (about 30 minutes).
When the Beetroot is ready, drain it and allow to cool down before peeling the heads and cutting into segments (each head will give you 4-6 depending on size) Toss in a roasting pan with Olive Oil, a generous dash of Balsamic Vinegar and a drizzle of Honey. Place in a hot oven (gas mark 6) and roast for about 30 minutes. While the Beetroot is roasting, wash and dry the Lamb’s Lettuce  and roughly chop the Walnuts. Combine the Beetroot and Walnuts place on top of the Lamb’s Lettuce and dress the lot in 3 Tablespoons Olive Oil (some Walnut Oil would also be fab)and 2 of Red Wine Vinegar. Season with Salt and Pepper. Finally, top  with  crumbled Feta Cheese and a drizzle of your best Olive Oil.

Hope you enjoy this recipe,
Have a great weekend,
Sarah

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