This salad has reconciled people with beetroots. On the picture is a version with pale looking beets, but this recipe works best with the strong red ones.
Recently, I discovered that beetroots do well in the pressure cooker with steam. Amazing actually.
Ingredients
- Beetroots (preferably red and young) 1-3 / person (depending on size)
- Goat cheese (fresh works well, aged also), about 100g / person
- Hazelnuts or walnuts (1-2 Tbps / person)
- Salad (lamb lettuce, endives, etc.)
- 1/2 Cucumber (optional)
- Honey (liquid, to drizzle)
- Dressing: hazelnut oil, mustard (grainy works well), mild vinegar, double cream, tarragon (frozen) and/or chives
- Good roasted bread
Instructions
- Rinse the beetroots and cook them with the peel. In the oven, it will take about 40-60 minutes at 180°C depending on the size. In the pressure cooker, it will take much less. Cook with the steamer insert. Add water to the mark and set the pressure setting on high for 15 minutes (for small beets) or 20 minutes (for large ones). (The beets shouldn’t be immersed in water, so they keep more of their colour and nutriments)
- While the beets are cooking roast the hazelnuts (or walnuts). If whole, break them slightly with the pestle and mortar (or put in a bag and pound with a rolling pin).
- Grate the cucumber with the mandoline (if using).
- Wash the salad and slice (if endives).
- Mix the dressing: mustard + oil first. Then vinegar. Then cream. Then salt, pepper + herbs last.
