ROASTED BEETROOT, BUTTERNUT AND CLEMENTINE SALAD
Salad:
10 small baby beetroot
1 large butternut
6 clementines
1/2 cup pumpkin seeds
2 wheels of feta
1 bulb of fennel
mixed salad greens
Dressing:
2 parts olive oil
1 part white balsamic vinegar
juice of 2 clementines
1 tbs fennel leaves
2 tbs honey
Boil the beetroot until tender and cut into wedges. Sprinkle with olive oil, salt and pepper and roast in the oven. Remove and store. Prepare the butternut by cutting it into cubes. Sprinkle with olive oil and roast in the oven. Remove and store.
Slice the fennel bulb thinly with a mandolin. Sprinkle with olive oil and roast in the oven. Remove and store.
Allow all the roasted components to cool down well.
Segment the Clementines, using a sharp knife.
Toast the pumpkin seeds is a hot pan on the stove till a nutty flavour develops and the seeds have a deep color.
Start constructing the salad by laying a bed of mixed salad greens, followed by some beetroot wedges, butternut, Clementine segments, crumbled feta, pumpkin seeds and fennel. Repeat this process until all ingredients have been used. Garnish with optional fennel leaves and sprouts. Dress the salad before serving.
For the salad dressing, combine all ingredients in a jar and emulsify with a stick blender. Adjust the desired sweetness with more honey.
Photo: Johann Barnard
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