Lunch · Picnic

Roasted Beetroot and Pear Salad.

With all of these colours all on one plate I can’t stop smiling. I love eating every colour of the rainbow. Not only does it look enticing and feel fresh , but I get a rather smug sense of virtuosity having polished off a delicious meal that my body will love too. This Salad is so easy but really rather elegant, it’s great for a lunch to share with friends…

I love Beetroot. I really do. Something my teenaged self would shudder at the thought of. Mainly because I associated it with the hideous crinkle cut, boiled to death ,pickled variety stuffed in many a sandwhich as a child. Still makes me cringe. But this wonderful little root enters a realm of its own when roasted. So sweet and earthy, it’s now up there as one of my all time favourites.

I was excited to spot the Golden Beetroot at my local Farmers Market  and couldn’t wait to get home and play with them. The colours are just so prefect, a direct contrast with each other but both hosting the same flavour. Just gorgeous. Ok. Sorry. Getting a bit intense over the whole Beetroot thing so I’ll get on with it.

This recipe served two but you can multiply it easily.

Recipe:

1 Pear

2 Golden Beetroot

2 Purple Beetroot

Oil of choice I used Avacado

Big bag of Greens

Handful of Maple Roast Pecans (recipe to follow )

Dressing

1 Orange

2 tsp Oil

1 tsp Maple Syrup

Pinch of Salt.

Preheat the oven to 400Β°. Wrap the Beetroot in foil. I kept the colours separate so they didn’t bleed into each other. Pop them in the oven for an hour. For the last 40 minutes of the cooking time chop the pear in half and give a little drizzle of Oil. Pop onto a roasting tray and into the oven.

Once everything’s cooked. Cool till you can handle them. Give the Beetroot a good rub with kitchen roll and then skin should just slide off. Then slice to show their  pretty little stripes.

Throw a load of Greens onto a serving dish and top with the sliced Beets. Pop your Pear on there too.

Give a final adornment of some Maple Roast Pecans.
Dressing.

For the dressing , zest and juice an Orange into a jar. Pop in a splash of oil (i used olive here ) and a tsp of Maple with a pinch of Salt. Give everything a good shake together. .

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