This salad is named after the colours of its ingredients. I picked up some delightful produce at market this week. The first was ‘white’ beetroot from Geranda produce. The beetroot has exquisite pink stripes through the tuber. When cooked, the colour contrast between the white and pink mellows considerably, and the flesh takes on sunset tones. Though I’d already identified the other primary ingredient for the dish, it was this colour discovery that fated the remaining ingredients. There was a new stallholder at market this morning. I was anticipating his arrival. He makes sheep and goats cheese under the name, Leaning Oak. I tried a few of his cheeses, but it was the goats feta with pesto the truly stood out. It was this cheese that was destined to be paired with my pretty beets. The joy of buying fresh beets is that I can save a few of the youngest leaves to include in the salad. I also had some calendula flowers from Windellama whose colour would work perfectly. The dressing was to include raspberry vinegar and a little orange blossom water to keep the them going.
Serves 2 as a side
|2||pink and white striped beetroots|
|1||tablespoon||goat feta in pesto|
|4||young beetroot leaves|
|2-3||drops||orange blossom water|
*replace with white balsamic or white wine vinegar
** replace with good quality olive oil
Boil the beetroot till tender and refresh under cold water till they are cool enough to handle. Remove the skin and any stalks. Cut into wedges and cubes.
Finely slice the beetroot leaves and arrange on the plates. Crumble the goat feta atop the leaves, then arrange the beetroot on top. Pull the petals from the calendula flower and scatter atop the salad. Combine the vinegar, orange blossom water and oil and drizzle over the salad before serving.
I had this for a very light lunch, but I think it would be a beautiful accompaniment to grilled chicken for a delightful spring/summer sunset dinner.