Reviews
Baked beetroot salad Serves 4 Prep Time 15 minutes Cook Time 35 minutes more or less
... 500g (about 6) raw beetroot, peeled and cut into wedges 3 tbsp rapeseed oil 3 tbsp balsamic vinegar 400g fine green beans, trimmed 150g rocket 120g goat’s cheese (ideally cylinder shaped), thinly sliced 50g toasted, skinned hazelnuts, coarsely chopped small handful mint leaves sea salt and pepper
Preheat the oven to 200C/180C fan/gas 6. In a bowl, toss the beetroot in 1 tablespoon each of the oil and vinegar then season with salt and pepper. Spread the beetroot over the bottom of an ovenproof dish or small roasting tin, cover tightly with aluminium foil then roast for 30 minutes, or until almost tender.
While the beetroot is cooking, bring a pan of salted water to the boil, add the green beans and cook for no more than a minute or two until only just tender. Drain, then add to the beetroot and continue to roast for another 5 minutes.
While the vegetables are roasting, make the dressing by whisking the remaining oil and vinegar together with some seasoning, to taste. Put the rocket in a bowl and coat with a little of the dressing.
To assemble the salad, arrange the rocket over a large serving platter then scatter the roasted vegetables, goat’s cheese and hazelnuts on top. Drizzle over the remaining dressing and sprinkle over the mint leaves and a few sea salt flakes.
GROWING ROCKET I like to cultivate ‘wild rocket’ which has smaller, more deeply cut leaves and a stronger peppery taste than other varieties. I also find it slower to run to seed than the larger-leaved versions.
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We thorny how Sir David Attenborough does emerge:
Rock cakes are a light, crumbly tea-time favourite. Eat while they are still warm from the oven. So easy to make, and lots of fun for children to join in too.
Each serving provides 214 kcal, 3g protein, 29g carbohydrates (of which 14.5g sugars), 9.5g fat (of which 6g saturates), 1g fibre and 0.3g salt.
Ingredients... • 225g/8oz self-raising flour • 75g/2½oz caster sugar • 1 tsp baking powder • 125g/4½oz unsalted butter, cut into cubes • 150g/5½oz dried fruit • 1 free-range egg • 1 tbsp milk • 2 tsp vanilla extract Method 1. Preheat oven to 180C/160C Fan/Gas 4 and line a baking tray with baking parchment. 2. Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit. 3. In a clean bowl, beat the egg and milk together with the vanilla extract. 4. Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if you need it to make the mixture stick together. 5. Place golfball-sized spoons of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking. 6. Bake for 15–20 minutes, until golden-brown. Allow to cool for a couple of minutes, then turn them out onto a wire rack to cool.
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... And so we!
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saga.co.uk ——————
Richard Reeve — http://facebook.com/richard.reeve3
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