I had never tried eating beetroot raw so thought I would
give it a go with this simple salad recipe.
The first task was to make the dressing. The juice of half
an orange was mixed with a little balsamic vinegar, a quarter cup of olive oil
and a pinch of salt. This was then beaten until it had thickened. It was then
tasted and a few adjustments made until it was just right.
A beetroot was then peeled and sliced on a mandolin at the
thinnest setting. The slices were placed in a bowl with water to just cover
them and a squeeze of lemon juice was added. This was left until it was time to
put the salad together.
At serving time the beetroot was drained. A mix of salad leaves
was arranged on the plate. The beetroot was placed on this, alternating it with goat’s cheese. The dressing was poured over and it was ready.
I’m not convinced about raw beetroot. It was not unpleasant.
It certainly went well with the goat’s cheese and the dressing had a nice tang
to it. However, the full rich sweetness of cooked beetroot was missing—and it
needed quite a bit of chewing.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔
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