CAN­DIED BEETS & BUT­TER­MILK DRESS­ING

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

750g (1lb 10oz) golden or candy cane beet­root (or a mix of both) 50g (1¾oz) mixed seeds Ex­tra-vir­gin olive oil ½tsp sweet smoked pa­prika Sea salt and black pep­per 1 small knob of un­salted but­ter Zest and juice of 1 or­ange ¼tsp ground cin­na­mon 150g (5½oz) golden caster sugar 2 hand­fuls of salad leaves

For the but­ter­milk dress­ing

75ml (2½fl oz) but­ter­milk Juice of ½ a lemon ½ a bunch of mixed soft fresh herbs, such as chervil, tar­ragon and mint, leaves picked and chopped Clean the beet­root, then place in a large pan and cover with cold wa­ter. Bring to the boil, then cover, re­duce to a sim­mer and cook for about 1 hour, un­til soft. Drain and set aside to cool. When cold enough to han­dle, peel off the skins and cut the beets into 3cm (1¼in) wedges.

Toss the seeds in a lit­tle olive oil with the pa­prika and a pinch of sea salt and black pep­per, then toast them in a dry fry­ing pan un­til golden. Re­move from the pan and set aside.

Make the dress­ing by whisk­ing the but­ter­milk with the lemon juice and a splash of olive oil. Sea­son, stir in the herbs and set aside. Melt the but­ter in the pan you toasted the seeds in, and finely grate in the zest of the or­ange. Add a squeeze of or­ange juice, the cin­na­mon and sugar and a pinch of salt and pep­per. Bring to the boil, then re­duce the heat and sim­mer for around 10 min­utes un­til sticky. Re­move from the heat and toss through the beets.

Leave to cool slightly in the pan, then spread onto a plat­ter. Toss the salad leaves with the dress­ing, scat­ter them over the beets and fin­ish with seeds.

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