BEETROOT, PEARLED SPELT AND GOAT’S CHEESE SALAD

Closer (UK) - - Food & Drink -

STEP 1 Pre­heat the oven to 200°C/400°f/gas mark 6. Put the beetroot, gar­lic and thyme in a roast­ing tin, pour over the lemon juice and roast for 45 mins. Cover the beetroot with foil af­ter 25 mins, then con­tinue to cook un­til ten­der. STEP 2 Make the dress­ing by mix­ing the oil, vine­gar and mus­tard with some sea­son­ing. Re­move the gar­lic from the roast­ing tin and squeeze the flesh into the dress­ing in­gre­di­ents, stir, then pour over the pearled spelt. STEP 3 Fold through the cooked beetroot and chopped pars­ley, then dot over the goat’s cheese be­fore serv­ing. Liz Earle is an am­bas­sador for Love Bri­tish Food. Visit www.lovebri­tish­food.co.uk

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