Updated: Dec 3, 2022
I love trying and playing with new combinations that play on the palate giving new flavours. The salad starts with the classic combination of sweet roasted beets and spicy horseradish. The chef adds a variety of strong flavours to compliment the beets and the result is a vivid salad that is wonderful.
The sweet beets are topped with orange segments where the tartness shines, the olives add the salt and the horseradish adds the spice. The flavours come together in waves, this is a salad that I enjoyed.
This book is one of my favourites to go to for a variety of vegetarian recipes. The chef's twists on vegetables want me to cook the entire book, we will get there eventually. Each recipe has been fabulous, with the wonderful combination of ingredients and the perfect recipes to highlight each vegetable, this is a cookbook I should be cooking from the everyday.
For more recipes from this cookbook click here.
5-6 medium beets, different coloured preferred if available
1 navel orange
1 small onion, thinly sliced
15 black and green olives, halved
1 cup parsley, minced
Salt, to taste
Fresh horseradish root or horseradish sauce
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
4 tablespoons orange juice
Heat the oven to 375 ° F.
Wash the beets thoroughly and fold them tightly in foil, about 2 per bundle. Bake for 45-60 minutes, check by piercing a beet with a skewer, they are done if it goes through the beet easily. Cool and peel the beet, and the skin will slip easily off. Cut the beets into circles. Lay the beets in a single layer on a shallow dish. If you are using different coloured beets, note that the red beets will bleed a red colour to the lighter colour beets.
Segment the oranges and the limes retaining the juice and the segments. For how to segment an orange watch this video.
Top the beets with the onions, olives, orange segments, lime segments, any juice from the oranges and limes that you have collected, parsley, and chilli flakes, creating a nice display in this process.
Mix the vinegar, olive oil and orange juice and whisk together to create an emulsion. Pour over the beets. It is good to pour this over the beets early so that the bets have time to absorb the flavours.
Finish the salad by grating the horseradish root at the last minute on top. If you are adding the horseradish cream, dot the salad at the last minute.