Beetroot: boil in skin, split into 8ths, roast with red onion, dress with oil, lemon and walnuts. What’s not to like?
Suddenly, I was interested. My problem with beetroot is its cloying sweetness. Just thinking about it makes my nose crinkle up disapprovingly. Yuck!
John’s suggestion got me thinking though. Would I find the veg more appealing if it were paired with something sour or salty? Or maybe both? Perhaps that would cut into the syrupy taste that I dislike so much? I certainly wanted to try it out, not only because during the winter months there is always a big box of homegrown beetroot on offer in our staffroom but also because (Germaine Greer be damned!) pink is my favourite colour.
Now, let me be straight: I am never going to whole-heartedly love beetroot. Thanks to a Glasgow primary school teacher, however, I have now discovered a way to enjoy the pink vegetable. Cheers, John!
Roasted Beetroot and Halloumi Salad
3 small beetroot
50g halloumi, sliced 1cm thick
Handful of green leaves (I used rocket and romaine), roughly shredded
2 Spring onions, chopped
Palmful of walnuts, chopped
- Boil the beetroot in their skins for 15 mins. Peel and quarter. Toss in olive oil and seasoning. Roast in 200oC oven for 15 mins. Drizzle with balsalmic vinegar, toss gently and roast for 10 mins more.
- Tss the other vegetables together in a big bowl. Add the roasted beetroot.
- Heat a non-stick pan over a medium heat and rub with oil. Add the halloumi and fry for 1 minute on each side until golden. Add to the bowl.
- Sprinkle with lemon juice. Toss. Eat.