Beetroot and Pistachio Salad with Blue Cheese Snow
Photography by Manja Wachsmuth.
Like glowing precious stones, roasted beetroot are a world away from the tinned version. Add a rich pomegranate molasses dressing and a dusting of blue cheese ‘snow’ for an impressive but easy entrée or light meal.
Serves: 4
INGREDIENTS
20 baby or 10 small beetroot, tops trimmed and any leaves reserved (I used gold and purple)
handful salad leaves
50 grams firm blue cheese, frozen in one piece
2 tablespoons pistachios
Dressing
2 tablespoons pomegranate molasses
2 teaspoons red wine vinegar
2 teaspoons honey
4 tablespoons olive oil
2 cloves garlic, crushed
sea salt and ground pepper
METHOD
Preheat the oven to 180°C fan bake.
Wash the beetroot then place in a large piece of foil. Wrap the colours separately.
Drizzle with a little olive oil, salt and pepper. Seal tightly and place on a baking tray. Roast the beetroot for 50 minutes or until tender.
When cool enough to handle, gently peel off the skins. Disposable gloves are highly recommended for this.
Dressing: Whisk all the ingredients in a bowl and season.
To serve: Arrange the salad leaves and beetroot in shallow bowls. Drizzle with some of the dressing then grate over the frozen blue cheese. Scatter with the pistachios and the reserved beetroot leaves. Serve the remaining dressing separately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!