this salad is a sweet melody of deep purple beetroot and snow-white goats cheese, crowned with crunchy jewels and zesty lemon - perfect for summer. versions, not too dissimilar to this, are circling cookbooks, magazines and blogs across the world, but it was only when I heard from a good friend who had a warm, roasted version of this, that I actually got inspired to try it at home.
- 1 pack of beetroot (shop bought, whole and ready cooked) – or home-cooked.
- 200 grams of soft goats cheese (the one that comes as a log works well) or feta cheese
- 50 grams pecan nuts
- 2 tablespoons pumpkin seeds
- Juice of ½ a lemon
- 2 tablespoons olive oil
- Salt & cracked black pepper
- 1 tablespoon chopped fresh parsley
- 30 grams crushed pistachios
- cut the beetroot into thick slices or small wedges and lay out on your presentation platter. I think this dish is better served on something flat, as opposed to a bowl (so the top layer isn’t left dry), but with a lip to stop the juices dripping off. cover with a very light grinding, or sprinkling, of salt and some fresh cracked black pepper.
- in a frying pan (or in a baking tray – if your oven is on) dry fry/roast (with no oil) the pecans & pumpkin seeds until the nuts whiten slightly and seeds begin popping. be particularly cautious that they don’t burn. let these cool a bit on a chopping board and then roughly chop them - one or two hacks with a knife will do just fine.
- evenly scatter by crumbling (or tearing), the cheese over the seasoned beetroot. distribute the pecans over this growing sensuous mound and then crown with a shower of lemon juice, olive oil and parsley*.
the CC x
*tip: the addition of some roughly chopped pistachios here, is something I would not discourage.