Beetroots are underappreciated root vegetables. I remember bringing a beetroot salad in my lunchbox at work a few years back and this lovely colleague of mine looked at it horrified and muttered in her best Irish accent “Whats za???”.
I don’t know if she has brought herself to try eating beetroot since but this salad has such beautiful colours and flavours that maybe she would have had a taste and changed her mind… Just maybe. In the meantime, I dedicate this recipe to her, wherever she might be.
For 2 servings as a starter
1 orange, segmented (collect the juices for the dressing)
4 to 6 uncooked beetroots
100g creamy goat cheese (I used St Tola), in chunks
1 tbsp raspberry vinegar
1 tbsp rapeseed oil (extra virgin olive oil would work well too)
Seasoning and parsley for decoration
- Peel the beetroots (use rubber gloves if you don’t want to stain your hands), cut into wedges and place them on a large baking tray so they don’t overlap.
- Sprinkle with olive oil and sea salt and bake at 200C for 20 minutes.
- Meanwhile, make the dressing: mix together the raspberry vinegar, rapeseed oil, salt and pepper and add any juice from the segment orange.
- Turn the beetroots on the other side and bake for another 20 minutes. Check for tenderness and if some are done at this stage, take them out and toss into the dressing
- As soon as the beetroots are cooked, toss them in the dressing, add the orange segments and goats cheese and sprinkle with parsley. It’s better eaten warm.