ROASTED BEETROOT SALAD | VEGETABLES RECIPES | JAMIE OLI…
Beetroot is one of my favourite vegetables. I prefer to buy bunches of them with the leaves on, as the stalks and leaves are so tasty and nutritious.
Total Time 2 hours 20 minutes
Yield 6 to 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 180ºC/gas 4.
- Trim the stalks from the beetroot bulbs, reserving the leaves, then slice into 1cm pieces. Place in a baking tin, add 2 tablespoons of olive oil and fill the tin to a depth of about 5cm with water.
- Cover the dish with tin foil, then bake for 1 hour to 1 hour 15 minutes, or until a knife slips easily into the flesh and the skins slide off. Remove the beets from the tin and leave to cool.
- Peel and chop the onions into wedges, peel and finely chop the garlic, then drain and rinse the capers. Pick and chop all the herbs.
- On a baking tray, toss the onion wedges in 2 tablespoons of the olive oil and season well. Add these to the oven too, and roast for about 30 minutes, or until soft. Remove and set aside to cool.
- When the beetroot is cool enough to handle, rub off the skins, then cut into wedges (wear plastic gloves for this, or your hands will be pink for days). Set aside.
- Blanch the beetroot stalks and leaves in a pan of boiling salted water for about 2 minutes, then drain well.
- Heat the remaining tablespoon of oil in a pan over a high heat, add the beetroot stalks and garlic and fry for a few minutes, until the garlic is golden. Then turn down the heat to medium, pour in the wine and cook for 10 minutes. Add the beetroot leaves, season, and cook until wilted.
- To make the vinaigrette, whisk the vinegar into the mustard, then stir in the olive oil and season to taste. Set aside.
- Now put the salad together. In a large serving bowl, gently toss the roasted beetroot and red onions with the stalk mixture, chopped herbs, capers and vinaigrette, then mix through the watercress and serve.
Nutrition Facts : Calories 339 calories, FatContent 19.6 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 6.2 g protein, CarbohydrateContent 26 g carbohydrate, SugarContent 21.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
HALLOUMI, CARROT & ORANGE SALAD RECIPE | BBC GOOD FOOD
Serve this halloumi, carrot, orange and watercress salad with a mustard and honey dressing for an easy lunch or starter. It takes just 20 minutes to make and delivers one of your 5-a-day
Provided by Good Food team
Categories Lunch, Starter
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.
- Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges.
Nutrition Facts : Calories 338 calories, FatContent 23 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 4 grams fiber, ProteinContent 16 grams protein, SodiumContent 2.1 milligram of sodium
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