I bought a lovely bunch of baby beets from the Capital Region Farmers Market on Saturday. I find beetroot such a treasure, the deep colour, its earthy taste, and rich sweetness. I love an excuse to puree beetroot in some way too, to highlight that intense colour. Sometimes I make a beetroot dip, and I always thought it would be great to make baby food and have the occasional beetroot puree, getting kids used to colourful food, and enjoying to it too. I was recently tipped off however, that beetroot puree would not make the most pleasant of nappy changes!
Anyway, because the beets in this bunch were lovely and small, I thought they’d make a lovely salad for my work lunches. I boiled them up, peeled them, and sliced them into wedges. I wanted to pair them with ingredients chosen for their colour and texture as well as flavour and came up with this delicious salad.
|4||fresh baby beetroot|
|20||grams||fresh firm goats cheese (you could use feta)|
|1||tablespoon||fresh parsley, chopped|
|1||teaspoon||good quality balsamic vinegar|
|1||teaspoon||good quality extra virgin olive oil|
Chop the leaves off the beets, leaving a centimetre or two of the stems attached to the bulbs. Place in a small saucepan and cover with cold water. Bring to the boil, and cook till tender. Remove from heat. When cool enough, peel off the skin with your fingers. It will come away easily. Detach the remnants of the stems. Cut the beetroots into wedges. Toast walnuts in a little olive oil. When they begin to smell roasty and turn golden, remove from the pan and add to beetroot wedges. Add parsley and crumble in the cheese. Dress with the olive oil and balsamic, combine and serve. Delish! The balance of flavours, colours and textures works a treat. I hope you enjoy it as much as I did.