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Curtis Stone's beetroot salad with balsamic and goat's cheese
- 2 bunches of loose red beetroots, trimmed, leaving 1 inch of stems intact
- Zest of 1 orange
- 1/2 cup orange juice
- 2 tbsp Coles balsamic vinegar
- 1 garlic clove, minced
- 1/2 tsp finely chopped fresh thyme
- 3 tbsp Coles extra-virgin olive oil
- 150g good quality goat’s cheese, crumbled
- Fresh parsley leaves, for garnish
Cook the beetroot in a large saucepan of simmering salted water for about 25-30 minutes or until tender.
Remove saucepan from the heat and allow beetroots to cool in the water at room temperature for 10 minutes, then drain.
Once the beetroots have cooled enough to handle but are still warm, put on a pair of plastic gloves and peel the beetroots.
Using a large sharp knife cut the beetroots lengthwise into 8 wedges and
place them into a large mixing bowl. (Cover your cutting board with plastic
wrap and keep rubber gloves on to avoid staining from the beetroots).
In a medium mixing bowl, combine the orange zest, orange juice, balsamic vinegar, garlic and thyme.
Slowly drizzle in the oil and whisk to blend well. Season the vinaigrette
to taste with salt and pepper.
While the beetroots are still warm toss with the vinaigrette and season to taste with salt and pepper.
Spoon the beetroots onto a large serving platter and spoon any remaining vinaigrette over the beetroots. Crumble the goat’s cheese over the warm beetroots.
Garnish with the parsley leaves and serve.
Related video: Curtis Stone on the benefits of beetroot