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Salad of beetroot, eschalot and sauteed apple with goat's cheese
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Prep Time:
90 minutes
Cook Time:
75 minutes
Total Time:
165 minutes
Elevate salad with gourmet mix of beets, shallots, and goat cheese.
Ingredients:
  • 2 bunches small beetroot, trimmed, washed
  • 12 large eschalots, unpeeled
  • 150ml olive oil
  • 40.00 ml sherry or red wine vinegar
  • 2 tsp thyme leaves, roughly chopped
  • 11.80 gm Dijon mustard
  • 20.00 gm caster sugar, plus 1/4 tsp extra
  • 2 Pink Lady apples or Gala apples, cored, each cut into 12 wedges
  • 1 radicchio, trimmed, roughly chopped
  • 50g almonds, roasted, roughly chopped
  • 100g goat's cheese, crumbled
Instructions:
  • Preheat the oven to 200C. Put beetroots and eschalots on a foil-lined roasting pan, drizzle with 1 tablespoon of oil, then roast for 1 hour until beetroots are tender and eschalots are soft. Let them cool, then peel and cut beetroots into wedges wearing rubber gloves. Peel eschalots and halve them. Place the vegetables in separate bowls.
  • In a bowl, combine vinegar, thyme, mustard, and 1/4 teaspoon of sugar. Slowly whisk in 100ml of oil until well combined. Toss the beetroots and eschalots separately with 1 tablespoon of dressing each.
  • In a non-stick frying pan, heat 1 1/4 tablespoons of oil over medium heat. Add apple wedges and sprinkle 1 tablespoon of sugar over them. Cook for 10 minutes, flipping halfway, until cooked. Increase heat to high and caramelize the apples for 5 more minutes. Finish by adding 1 tablespoon of dressing to the pan and toss to combine.
  • Combine radicchio and almonds with beetroots, then add warm apples and eschalots. Finish by scattering with goat's cheese before serving.

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