Roasted Beets, Maple Walnuts and Dijon, Red Vinegar
Prep: 20 mins | Cooking: 40 mins | Oven: 200 °C / 400 °F
“RED SENSATION WITH A SWEET AND SOUR KICK”
- 3 beets / beetroot
- Handful of walnuts
- 2 red endive (1 per person) OR baby spinach as an alternative
- Goats cheese
- Maple syrup
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoon red wine vinegar
- 2 tablespoons olive oil + extra for drizzling in baking dish
- Aluminium foil
- Salt and pepper
- Wash the beetroot throughly so you get off as much dirt as possible. Cut the tails off and the entire stem at the core, so you have a smooth circle. Cut each beetroot into eighths – to do this, cut them in half, then cut each half in quarters.
- Place the cut beetroot into a oven cooking dish (preferably a dark colored one so the beets don’t stain it). Drizzle a tiny olive oil, and shake so the beets soak up the oil on all sides. Add a pinch or two of pepper and salt. Cover the baking dish with some aluminium, and put it in the oven. Remove after 10 mins and shake again, to make sure the beets are not sticking. Cover with aluminium again and put back in oven for a remaining 30 mins.
- To make the dressing in a small cup or jar, put 1 tablespoon Dijon mustard, 1 1/2 table spoon red wine vinegar and 2 tablespoons of olive oil and shake. Add more of each if you want extra sauce.
- Place the walnuts in a dry skillet /saucepan at a medium-high heat. Add the maple syrup and salt. Stir until the syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.
- Wash your endive, cut out the core and cut it in slices (or baby spinach) and place it in the centre of your plate in a star formation. With a spoon, drizzle a portion of the dressing in a circle formation. Place the beets in the centre, then randomly place the goats cheese and walnuts. Drizzle on the remaining dressing. In the middle, place a small endive to balance the dish.