Roast Beetroot, Fresh Date and Pistachio Salad
Photography by Aaron McLean.
A beetroot salad is notoriously difficult to present because of the way the beetroot ‘bleeds’ into the other ingredients. The trick is to layer the ingredients rather than toss them together.
Serves: 6
INGREDIENTS
1½ kilograms beetroot
¼ cup olive oil
1 teaspoon caraway seeds
2 tablespoons balsamic vinegar
1 red onion, finely sliced
2 tablespoons lemon juice
4 fresh dates, pitted and thinly sliced
2 tablespoons pistachios
2 tablespoons finely shredded mint
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200˚C.
Peel the beetroot and cut into 2 cm thick slices then into thick batons. Place in a baking dish and toss with the olive oil and caraway seeds. Season generously. Cover tightly and cook for 30 minutes. Uncover and give them a good stir. Roast for a further 20-30 minutes or until tender when pierced with a skewer. Stir in the balsamic vinegar and cool.
Combine the red onion and lemon juice in a bowl and leave for 1 hour. The onion will turn bright pink. Drain off the lemon juice before using.
To serve: Spoon half the beetroot onto a serving dish and top with half the red onions, dates, pistachios and mint. Repeat the layers with the remaining ingredients.
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