Roasted beet­root and hazel­nut salad

The Irish Times Magazine - - FOOD- FILE -

This sim­ple salad re­ally lets the sweet depth of the beet­root shine through. Serve with the meat pie or with crusty sour­dough for a lighter meal.

Ar­range the beet­root in a roast­ing tray, then driz­zle with 1tbsp bal­samic vine­gar and the olive oil. Sea­son with salt and black pep­per, then cover the tray tightly with alu­minium foil. Roast on the mid­dle shelf of the oven for 35 min­utes, then re­move the foil and cook for a fur­ther 15 min­utes, or un­til the skins have be­come wrinkly and the beet­root feels ten­der when it’s pierced with a skewer.

Let the beet­root cool a lit­tle, then re­move the skins.

Wash the pars­ley and then shake the wa­ter from it, toss with the warm, peeled beet­root on a plate with a squeeze of the lemon juice.

Scat­ter the nuts over the salad, then driz­zle with the re­main­ing bal­samic along with the nut oil. Sea­son with salt, pep­per and the horse­rad­ish, if us­ing, and serve. If you can find some pretty, edi­ble flow­ers to sprin­kle on top, all the bet­ter.

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