This scrumptious salad puts a delightful new twist on the humble beetroot. Candied beetroot is complemented with lush goat’s cheese, fresh greens, and bright flavours. Whether it’s for a winter dinner or a summer lunch, this colourful salad is sure to impress any time of the year.
Ingredients
- 4 medium beetroot (peeled and cut into 2 cm pieces)
- 50ml water
- 100g caster sugar
- salt flakes
- 1 tbs butter
- 2 stalks fresh dill
- 1 strip of lemon peel
- 80g walnuts
- 200g soft goats cheese
- 120g baby rocket leaves
- seeds from ½ pomegranate
- 2 ½ tbs red wine vinegar
- 1 tbs whole grain mustard
- 2 tbs freshly chopped chives
- 1/3 cup extra virgin olive oil
Method
Select Hot Air on the Combi-Steam or Combair. Set the temperature to 200°C. Allow to pre-heat.
Place the walnuts onto a black enamel oven tray. Add the tray to the oven. Set the duration to 4 minutes.
Remove from the oven and place nuts into a dish to cool.
Place the water, sugar and ½ tsp salt flakes into a small saucepan and bring to the boil. Reduce heat and stir until sugar and salt dissolves to form a syrup
Place the syrup and beetroot, butter, ½ tsp salt flakes, dill and lemon peel into a vacuum bag. Use the Vacuum Drawer to seal the bag on the Level 2 setting.
Place the vacuum bag onto a stainless steel, perforated oven tray.
Add the tray to the Combi-Steam. Select Vacuisine. Set the temperature to 92°C. Set the duration to 1 hour and 15 minutes.
Combine the vinegar, mustard, chives and extra virgin olive oil to form a dressing. Season with a pinch of salt.
Remove the beetroot pieces from the bags and discard any flavourings, juice or syrup.
To serve, place the rocket leaves in a large serving bowl. Add around 1 tbs of the dressing and toss to just coat. Add the beetroot pieces and walnuts on top of the rocket. Crumble over the goat cheese. Top with the pomegranate and drizzle with extra dressing as desired.
Recipe presented by V-ZUG
