I think I am in love … with beetroot. Everything about this vegetable makes it incredible: the gorgeous deep-plum colour, the heartwarming earthiness, its ability to take on both sweet and savoury flavours, and the sense of nourishment one gets with every bite. And it always makes a plate look beautiful!
This recipe was inspired by the contrasting colours of red beetroot and white chevin. The addition of sugar and toasted pumpkin seeds complements the flavours and creates balance in the dish.
Caramelised beetroot salad with chevin and rocket
good-quality olive oil
chevin (goat’s milk cheese)
Preheat the oven to 200 °C.
Boil the beetroot until cooked but not too soft, approximately 45 minutes. Refresh in ice-cold water and remove the skins. Cut into large dice, no smaller than 1 cm. Place on a large greased roasting tray and toss with the brown sugar. Bake for 15 minutes, turning halfway through. Remove and allow to cool completely. Keep turning to ensure that the sugar does not stick to the tray.
Lightly toast the pumpkin seeds in a dry pan on medium heat. Toss continuously to ensure that the seeds do not burn. It will take approximately 3 minutes. Set aside.
Place the rocket leaves in a large salad bowl and toss with the olive oil. Top with the caramelised beetroot.
Carefully break the chevin into chunks and scatter on top of the beetroot. Dress with a drizzle of balsamic glaze and finish by sprinkling the pumpkin seeds on top.
Serves 4 as a starter or 6 as a side dish