This recipe comes from Annabel Langbein’s Free Range Cook which, incidentally, is a brilliant book.
Peeling the beetroots can be a bit of a palaver- they have a habit of jumping off benches and attacking clothing or any surface that either is, or used to be, vaguely white.
Having said that, this is an amazing salad, easy to assemble, and one that has become a favourite for whenever we entertain.
Tonight it is an offering for dinner at a friend’s house.
What you need
v4-5 medium beetroot, peeled and cut into wedges. Make sure you use rubber gloves, this stuff is lethal.
vA couple of cloves of whole peeled garlic
v2 tablespoons extra virgin olive oil
v1 tablespoon brown sugar
v1 tablespoon balsamic vinegar
vrocket leaves- 200g or so
v1 handful baby beet leaves (if you can get them)
vjuice of 1 lemon
v1 tablespoons extra virgin olive oil
v1 cup roasted almonds
v120g feta cheese, crumbled or grated
What you do with it
vPreheat the oven to 180C
vMix the beetroot, garlic, 1stlot of olive oil, sugar, and vinegar together & spread over the base of an oven tray which you have conveniently thought to line with baking paper earlier.
vRoast for 40-45 minutes. The beets should be tender & starting to shrivel a little. Let them cool in the tray. Discard the garlic- that was only there to flavour the oils.
vToss the leaves, lemon juice, the pan juices & the rest of the olive oil together
vScatter through almonds, the beetroot & the feta.
The usual small print applies when reproducing recipes- all rights & huge thanks to the author- in this case Annabel Langbein.