Pear & beet­root salad

NZ Lifestyle Block - - Growing -

READY IN 90 min­utes SERVES 4

Choose a cheese to your taste. Good op­tions are feta, a blue or a brie. If you like, sprin­kle chopped wal­nuts, al­monds, brazil nuts or pump­kin seeds over the top to fin­ish. If your pears are not yet ripe, add them to the oil, vine­gar, wa­ter and sugar sim­mer­ing step.


3-4 pears 4-6 small-medium beet­root ¼ cup olive oil ¼ cup bal­samic vine­gar ¼ cup wa­ter 150-200g soft cheese 5-6 fresh basil leaves 1 tbsp brown sugar 3-4 cups salad greens


Gen­tly boil the beet­root cov­ered in wa­ter for 30-40 min­utes un­til cooked. Cool and re­move skin by rub­bing, then chop into bite-sized pieces. Bring the oil, vine­gar and wa­ter to sim­mer and add the sugar. Sim­mer for 20-30 min­utes to re­duce by half. Peel, core and coarsely chop the pears into bite-sized pieces. Wash the greens as re­quired and drain dry. Line the serv­ing bowl with the greens. Mix the pears, beet­root and cheese to­gether in a bowl then place on top of the greens. Tear the basil leaves into small pieces and gar­nish the salad. Driz­zle the oil/vine­gar/ wa­ter mix over the salad and serve.

Jenny Somervell ran her own spe­cial­ist herb nurs­ery. She now tends a half-acre herb gar­den, and she and hus­band Ken love to un­der­take cook­ing ex­per­i­ments.

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