Aaron Bertelsen's baked beetroot salad - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Aaron Bertelsen’ s baked beetroot salad By You Magazine - February 2, 2020 My sister Lisa has the same love for beetroot as I do and her husband enjoys growing vegetables with their three children. Beetroot is something that does well for them, so they are always looking for new ways to use it in the kitchen. This baked beetroot salad recipe is typical of their style: simple, fresh and designed to show off the vegetables to their best. Toasting the hazelnuts will give a more intense flavour; leaving them raw gives a fresher taste. Andrew Montgomery SERVES 4 PREP TIME 15 minutes COOK TIME 35 minutes 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 baby mint leaves sea salt and pepper 1. 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. 2. 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. 3. 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. 4. To assemble the baked beetroot 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. Buy Aaron’ s fabulous new book with a 20 per cent discount Grow Fruit and Vegetables in Pots: Planting Advice and Recipes from Great Dixter will be published by Phaidon Press Ltd on 7 February, price £24.95. To order a copy for £19.95 with free p&p until 2 March call 01603 648155 or go to mailshop.co.uk. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved