Cool cucumber salad

Cool cucumber salad

By
From
Dig In!
Serves
4
Photographer
Mark Roper

There are only a few ingredients in this salad but it’s a cracker. The beetroot is the hero, there’s creamy tangy goat’s cheese and there are walnuts for crunch.

Ingredients

Quantity Ingredient
1 bunch baby beetroot
2 oranges, zested and juiced
60ml balsamic vinegar
2 tablespoons olive oil
2 tablespoons sugar
50g walnuts
60g baby english spinach leaves
150g goat's cheese, crumbled

Method

  1. Preheat the oven to 200°C (or 180°C for a fan-forced oven).
  2. Trim the beetroot stalks to about 2 cm long and wash the beetroot very well to remove any grit and dirt in the stem. Pat dry.
  3. Combine the orange zest and juice, vinegar, olive oil, sugar and salt to season in a small roasting tin. Add the beetroot and toss to coat. Cover with foil and roast for 35 minutes. After 35 minutes, remove the foil and continue to cook for 10 more minutes.
  4. Remove the beetroot from the oven and set aside to cool. Reserve the pan juices. Slice the beetroot in half lengthways, leaving some whole if you like.
  5. In a small frying pan over low heat, dry-fry the walnuts for 2-3 minutes, tossing continuously until toasted and golden.
  6. Put the spinach leaves in a large bowl. Add the cooled beetroot with its pan juices, then top with the walnuts and goat’s cheese.

Brent’s tip:

  • When chopping beetroot, put some baking paper on your chopping board to protect it. Beetroot stains everything it touches.
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