BEET­ROOT, GRAPE­FRUIT, TOMATO AND GOAT’S CHEESE SALAD WITH WARM HONEY DRESS­ING

Food & Home - - Cover Recipe -

Serves 4 EASY 1 hr 30 mins

WHAT YOU NEED

SALAD

6 medium beet­roots, un­peeled and leaves re­moved

250g yel­low cherry toma­toes, halved olive oil, to driz­zle leaves of 1 fresh rose­mary sprig, finely chopped + ex­tra, to gar­nish salt, to taste

DRESS­ING

¼ cup olive oil

70g honey

½ tsp freshly minced gar­lic 2 fresh rose­mary sprigs

2 tbsp pome­gran­ate con­cen­trate (find at wool­worths.co.za)

1 tbsp rice vine­gar 2 tbsp wa­ter salt, to taste

2 grape­fruits, peeled and seg­mented 100g pome­gran­ate ru­bies

1 x 100g log chevin goat’s milk cheese, bro­ken into chunks salt, to taste

HOW TO DO IT

1 For the salad, place the beet­roots in a large pot of cold wa­ter. Bring to a boil over medium-high heat. Con­tinue to boil un­til the beet­roots are ten­der, about 30 – 40 min­utes. Re­move from heat and drain the ex­cess wa­ter.

2 Rinse the cooked beet­roots un­der cold wa­ter. Once cool to the touch, use your fin­ger­tips to rub the skins off. Dis­card the skins and cut the beet­roots into wedges. Set aside un­til needed.

3 Pre­heat the oven to 200˚C. Place the cherry tomato halves in a roast­ing dish. Driz­zle with the olive oil and sprin­kle with the finely chopped rose­mary leaves. Sea­son with the salt, to taste. Roast in the pre­heated oven un­til soft, about 20 min­utes. Re­move from oven and set aside to cool.

4 For the dress­ing, com­bine the

¼ cup olive oil with the re­main­ing dress­ing in­gre­di­ents in a small pot. Place over medium heat un­til warm through­out. Do not bring the mix­ture to a boil. Re­move from heat and trans­fer the dress­ing to a ster­ilised glass jar with a lid. Do not re­move the two rose­mary sprigs. Set aside un­til ready to serve.

5 To as­sem­ble, ar­range the beet­root wedges, roasted cherry tomato halves and grape­fruit seg­ments on a serv­ing plat­ter. Sprin­kle with the pome­gran­ate ru­bies, chunks of goat’s cheese and salt. Shake the still-warm dress­ing in the lid­ded jar and driz­zle it over the salad. Gar­nish with the fresh rose­mary leaves and serve im­me­di­ately.

BREATHE PROP­ERLY.

STAY CU­RI­OUS.

AND EAT YOUR BEETS.

TOM ROB­BINS

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