Candied beet salad

Serves 4

  • 750 g golden or candy cane beetroot, or a mix of both

  • 50 g mixed seeds

  • Extra virgin olive oil

  • 1/2 tsp sweet smoked paprika

  • 2 knobs of unsalted butter

  • Zest and juice of 1 orange

  • 1/4 tsp ground cinnamon

  • 150 g golden caster sugar

  • 2 handfuls of salad leaves

  • Buttermilk dressing

  • 75 ml buttermilk

  • Juice of 1 lemon

  • 1/2 bunch of mixed soft herbs, such as chervil, tarragon and mint, leaves picked and chopped

Recipe by Georgina Hayden



If you can't get the striped candied beets, the sweet golden varieties are a good alternative.




1. Give your beetroots a good clean, then place them in a large pan and cover with cold water. Bring to the boil over a high heat, then cover, reduce to a simmer and cook for about 1 hour, until they are soft. Drain and set aside to cool. As soon as they are cool enough to handle, peel off the skins and cut roughly into 3cm wedges.



2. While the beetroots are cooking, toss the seeds in a little olive oil with the paprika and a pinch of sea salt and black pepper, then toast them in a dry frying pan until golden. Remove from the pan and set aside.



3. Make the dressing by whisking the buttermilk in a jug with the juice of half the lemon and a good glug of olive oil. Season well. Stir in the chopped herbs and leave to one side.



4. Melt the butter in the frying pan you toasted the seeds in, and finely grate in the zest of the orange. Add a squeeze of orange juice, the cinnamon and sugar and a good pinch of salt and pepper. Bring to the boil and leave to bubble away for around 10 minutes until caramelised and sticky. Remove from the heat and toss through the cooked beets. Leave them to cool slightly in the pan, then spread out onto a platter.



5. Serve, after tossing the salad leaves with the buttermilk dressing, scattering over the beets and finishing with the toasted seeds.

Nutritional Information

Candied beet salad

With buttermilk dressing

0 foodies cooked this
An incredible salad ā€“ the striped candy cane beets are perfect with the savoury toasted seeds
Serves 4
1h 30m
Super easy
Method

Recipe by Georgina Hayden

If you can't get the striped candied beets, the sweet golden varieties are a good alternative.


1. Give your beetroots a good clean, then place them in a large pan and cover with cold water. Bring to the boil over a high heat, then cover, reduce to a simmer and cook for about 1 hour, until they are soft. Drain and set aside to cool. As soon as they are cool enough to handle, peel off the skins and cut roughly into 3cm wedges.

2. While the beetroots are cooking, toss the seeds in a little olive oil with the paprika and a pinch of sea salt and black pepper, then toast them in a dry frying pan until golden. Remove from the pan and set aside.

3. Make the dressing by whisking the buttermilk in a jug with the juice of half the lemon and a good glug of olive oil. Season well. Stir in the chopped herbs and leave to one side.

4. Melt the butter in the frying pan you toasted the seeds in, and finely grate in the zest of the orange. Add a squeeze of orange juice, the cinnamon and sugar and a good pinch of salt and pepper. Bring to the boil and leave to bubble away for around 10 minutes until caramelised and sticky. Remove from the heat and toss through the cooked beets. Leave them to cool slightly in the pan, then spread out onto a platter.

5. Serve, after tossing the salad leaves with the buttermilk dressing, scattering over the beets and finishing with the toasted seeds.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 465 23%
  • Carbs 56.1g 22%
  • Sugar 52.7g 59%
  • Fat 21.4g 31%
  • Saturates 6.9g 35%
  • Protein 8.1g 18%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere ā€“ only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus