New season carrot & Beetroot Salad with Orange & Cumin

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June 20, 2017 by dgarnett2013

New season carrot & Beetroot Salad with Orange & Cumin: Gather, Cook, Feast by Jessica Seaton

Serves 4

 

  • 500g young beetroot with this leaves, washed well
  • olive oil
  • flaky sea salt
  • 500g young carrots, peeled (or scrubbed) and cut into shards
  • plain yoghurt (optional)

 

Dressing: 

  • zest of 1 orange, finely grated
  • Juice of ½ a small orange (not too much)
  • 2 tabs lemon juice
  • ¾ tsp sugar
  • ¾ tsp ground cumin
  • ½ tsp paprika
  • 1 small clove of garlic, peeled and crushed to a paste
  • Around 50ml extra virgin okie oil
  • fine sea salt and black pepper

 

Heat the oven to 220℃.

Trim the tops off the beetroot and reserve, along with the stalks, cut into batons, leaving just a cm or two of stalk.

Place the beets in a single layer in a small roasting tin, trickle over a little oil, sprinkle with salt and pour in one finger’s depth of water.

Cover very tightly with foil and bake in the oven for about an hour, or until a paring knife slips easily into the centre.

Toss the chopped carrots with a tab of olive oil and a little salt and spread over a small baking tray lined with baking paper.

Roast in the same oven for about 30 mins, until tender and starting to caramelise around the edges.

Make the dressing by whisking all the ingredients together in a jug.

Season to taste and add a little more oil if it seems too acidic.

Divide the dressing between two bowls and when the carrots are ready, transfer them directly to one of the bowls of dressing, mix and leave until lukewarm.

When the beetroots are ready, rub their skins off and cut them into wedges while they are still warm.

Transfer them directly to the second bowl of dressing and toss to combine, leaving them to marinate until lukewarm.

Blanch the beetroot stalks and leaves for 1 minute (stalks for a bit longer – put them in first) in a pan of salted boiling water.

Lift them out with a slotted spoon and put directly into a bowl of cold water to stop the cooking and preserver their bright colour.

When cool, drain well and gently squeeze out any excess water.

Arrange the salad on a platter, building it up in layers.

Repeat until everything is used up, and trickle over any remaining dressing left in the bowls if it needs more.

Finish with yoghurt if you like.

Made with beetroot from the plot, when I began going there at dawn.

 

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