Warm Beetroot, Leek and Apple Salad
Warm Beetroot, Leek and Apple Salad
Warm Beetroot, Leek and Apple Salad

A generous starter for four or a side salad for eight - a Guest Recipe by Honey & Co., Financial Times.
If you are lucky enough to grow your own beetroot, then the tops can be used freshly and taste a bit like spinach.
We grow white, gold, pink and white striped and purple beetroots - and roasted, they taste sweet and sticky - but it is essential to use small beetroots for this recipe as the large ones have a different flavour.   Medium size is okay as they tend to shrink a bit.

We had this salad accompanied by Venison Burgers - perfect combination of flavours.


Ingredients

3 tbs  table salt

12  small beetroots (and their tops if possible)

3  apples (Pink Ladies work well here)

1  large leek

3 tbs  olive oil

1 tbs  honey

3 tbs  apple cider vinegar

Salt and pepper

 Big handful of the beetroot tops, roughly shredded (or a small bag of washed baby spinach)

 Small bunch coriander, roughly chopped

AND THIS IS WHAT YOU DO.....

  1. Heat your oven to 200C with fan assist.

  2. Sprinkle the salt on a baking tray and top with the whole raw beetroots (stalks removed). Bake for about 40-60 minutes until a knife can be inserted easily.

  3. Remove from the oven and leave until they are cool enough to handle.     Peel and cut into wedges.    Set aside.

  4. Quarter and core the apples, then slice each quarter into three wedges.    Set aside.

  5. Cut the leek on an angle into 1cm-thick slices.

  6. Heat half the olive oil in a frying pan and gently add the leek slices. Fry on one side until golden, then flip and fry on the other side.     Carefully remove to a serving dish.

  7. Pour the rest of the oil into the frying pan, add the apple slices and, like the leeks, fry on both sides until golden.  Add both the apple and the beetroots to the leeks in the serving dish and then add a sprinkling of salt and pepper. Toss everything together to mix well.

  8. Add the honey and vinegar to the frying pan and cook until they evaporate. Finally, add the chopped beetroot tops (or baby spinach)  and toss a couple of times until they start wilting, which will happen in a matter of seconds - do NOT overcook!

  9. Transfer the wilted greens into a flat serving dish and spoon the warm vegetables on top of the greens.    Now add the coriander and gently mix - then serve.

  10. We decided to have venison burgers with this vegan salad.

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