Ah, beetroot. Is there any other vegetable that tastes quite as earthy as it does sweet?
The year 2020 has been...well, you know. But if we could draw one good thing from it, it's the opportunity we had to stretch out our green fingers. In the Fig & Fox garden, we were able to grow tomatoes, french beans, courgettes and an endless amount of herbs. However, once the summer veggies faded away and we uprooted some sad looking tomato plants, we revealed our most anticipated trial yet...Golden beetroot!
There they were, big, fat, radiant trophies that are in total awe of. We LOVE golden beetroot. It grows superbly in winter (and in Cambridgeshire soil) but their presence always seems rare in our local fruit and veg shop. So we knew we had give them a go in our garden, and boy, we weren't disappointed.
Beetroot and goat's cheese is a classic combination. We wanted those flavours to shine in a dish and not be overpowered by any frills or jazz. That's why a warm winter salad seemed the perfect choice for a bright November day.
To dress the salad, we used Northamptonshire Beer Mustard by Green Kitchen Preserves, Northampton which uses Towcester Mill Brewery ale enhance your typical wholegrain mustard. Paired with the light Echium Honey from Bees & Co., Langtoft (whose Lincolnshire bees never fail to make a delicious honey), it's no wonder this salad was devoured even quicker than it was to make!
Recipe for Roasted Beetroot & Goat's Cheese Salad
with Northamptonshire Mustard and Lincolnshire Honey Dressing
Did you know? This recipe features in the PE Magazine's Christmas edition.
INGREDIENTS (makes 2 portions)
For the salad:
2 Raw Beetroot (we picked golden ones we grew in our garden)
100g of Watercress or Rocket Leaves
100g of Goat’s Cheese
20g of Walnuts
For the dressing:
2 tbsp of Rapeseed Oil
1 tbsp of White Wine Vinegar
1 tsp Truffle Oil (optional)
2 tsp of Echium Honey by Bees & Co.
1 tsp of Northamptonshire Beer Mustard by Green Kitchen Preserves
Clean the beetroot with the skin on and cut off any roots or leaves.
Cover beetroot in oil and season with sea salt and pepper. Wrap in tin foil and put in the oven at 180 degrees for 1 hour.
For the dressing, whisk together the mustard, honey and vinegar. Add the oil gradually and whisk for another minute.
Once cooked, remove the beetroot. Allow to slightly cool before handling.
Rub the beetroot skin to peel it and cut into wedges.
Plate together the leaves, beetroot and walnuts. Crumble over the goat’s cheese and finish with a drizzle of dressing.
We'd love to see your salads! Are you a waste-less wedger, cool cube cutter or a slick slicer? Tag us on Instagram so we can check them out.
To find out where you can purchase Northamptonshire Beer Mustard, visit Green Kitchen Preserve's website or click here.
Bees & Co. have a limited amount of honey their busy bees produce every year. Click here to check out what honeys are available on their website.