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Candied beet salad
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Total Time:
1 hour 30 minutes
Delicious candy cane beet salad with savory toasted seeds.
Ingredients:
  • 750 g golden or candy cane beetroot or a mix of both
  • 50 g mixed seeds
  • Extra virgin olive oil
  • 1/2 tsp sweet smoked paprika
  • 2 knobs of unsalted butter
  • Zest and juice of 1 orange
  • 1/4 tsp ground cinnamon
  • 150 g golden caster sugar
  • 2 handfuls of salad leaves
  • 75 ml buttermilk
  • Juice of 1 lemon
  • 1/2 bunch of mixed soft herbs such as chervil, tarragon and mint, leaves picked and chopped
Instructions:
  • Clean the beets and place them in a large pan with cold water. Boil until soft, about 1 hour. Drain and cool. Peel and cut into wedges. Toss seeds with olive oil, paprika, salt, and pepper. Toast in a dry pan until golden, then set aside. Make dressing with buttermilk, lemon juice, olive oil, and herbs. Melt butter in the pan, add orange zest, juice, cinnamon, sugar, salt, and pepper. Cook until caramelized. Toss beets in the sauce, spread on a platter. Toss salad with dressing, top with beets and seeds.

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