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roasted beet salad

Recipe: Recpie: Roasted beet salad

Ingredients
  • 3 heads of Belgian endive
  • 4 medium beetroots
  • 1/2 pomegranate
  • 100 g of feta cheese
  • freshly ground black pepper

Recipe: Orange dressing

Ingredients
  • 3 tbsp. of olive oil
  • 5 tbsp. of freshly squeezed orange juice
  • 1 tbsp. of honey
  • a pinch of salt
Method
  • Wrap each beetroot in aluminium foil and roast at 200C for about an hour - until tender. Let cool, peel and dice.
  • Make dressing by whisking all ingredients together in a small bowl.
  • Cut endives in half, discard outer leaves, cut out the cores, separate the leaves and place them on a large plate.
  • Top with beets, crumbled feta and pomegranate seeds.
  • Drizzle with orange dressing, sprinkle with freshly ground black pepper.

beetroot galette

Recipe: Recpie: Beetroot galette

Recipe: Crust

Ingredients
  • 1 cup of flour
  • 125 g of butter
  • 1 egg, whisked
  • 1 tbsp. of white wine vinegar
  • a pinch of salt
Method
  • Combine flour and salt in a large ball. Cut in butter with pastry blender or two knives - the mixture should resemble coarse crumbs.
  • Add whisked egg and vinegar. Form dough, shape into ball, wrap in cling film. Refrigerate for at least an hour.

Recipe: Filling

Ingredients
  • 5 medium beetroots
  • 4 large red onions, sliced
  • 2 tbsp. of butter
  • 2 tsp. of brown sugar
  • 1/4 cup of red wine
  • 1 1/2 tbsp. of dried thyme
  • 2 tbsp. of feta cheese
  • freshly ground black pepper
Method
  • Wrap each beetroot into aluminium foil and roast at 200C for about an hour - until tender. Let cool, peel and slice.
  • Melt butter in a skillet, add sliced onions and thyme, cook over low heat for about 15 minutes.
  • Add sugar and caramelize for a few minutes. Add wine, reduce.
  • In a large bowl, combine caramelized onion with beetroots.
  • Using a rolling pin, roll the dough into a circle on a parchment paper.