5 August 2010
Serves: 4

Difficulty: Low

Ingredients:

  • 6 medium sized Golden Beetroot, boiled, skin removed and each beetroot cut into 8 wedges
  • 1 Sprig Thyme
  • Olive Oil
  • Salt and Pepper
  • 200g Feta Cheese
  • 120g Raisins, soaked in 3tbsps Dry Cider
  • 120g Toasted Pumpkin Seeds
  • 200g Ruby Chard mixed together with 100g Watercress
  • 200g Clear Honey
  • 2 tbsps Sherry Vinegar
Roast Golden Beetroot, Feta Cheese, Raisin and Ruby Chard Salad with a Honey Dressing

Here is a great new recipe for you to try from Matt’s collection at Russell’s

  1. Toss the beetroot in olive oil with thyme and salt and pepper.
  2. Roast at 180°C until golden brown
  3. Remove from the oven and allow to cool at room temperature
  4. Heat the honey, sherry vinegar and thyme together for a few minutes
  5. Cover with cling film and allow to infuse, then press through a fine sieve
  6. Arrange the beetroot between 4 plates
  7. Add Feta cheese, pumpkin seeds and raisins to each plate
  8. Arrange chard and watercress in centre of each plate and drizzle each with the honey dressing
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This entry was posted on Thursday, August 5th, 2010 at 1:08 pm and is filed under Recipes.