Marmalade-roasted beetroot with herby goat’s cheese and beans
The sweetness and slight bitterness of marmalade works beautifully with the beetroot, it also provides a wonderfully quick sticky glaze.
- Prepare10 mins
- Cook1 hr
- Total time1 hr 10 mins
- 1 bunch beetroot, scrubbed, (peeled if large), trimmed and cut into wedges
- 2 tsp Essential Olive Oil
- 1½ tbsp Essential Marmalade
- 30g blanched hazelnuts
- 65g Essential Soft Goat's Cheese
- 3 sprigs tarragon, leaves only, finely chopped
- 5g chives, finely chopped
- 1 unwaxed Essential Lemon, finely grated zest and juice
- 1 clove garlic, crushed
- 400g can Essential Flageolet Beans, drained and rinsed
- 100g bag baby leaf & herb salad
Preheat the oven to 190ºC, gas mark 5. Put the beetroot onto an oven tray and toss with 1 tsp oil and 2 tbsp water. Season, then roast for about 50 minutes, or until tender. Toss with the marmalade. Return the tray to the oven for 5-10 minutes more, until caramelised and sticky. Roast the hazelnuts on a small oven tray for 5 minutes, or until golden. Allow to cool, then roughly chop.
Meanwhile, beat the goat’s cheese together with the herbs. In a large bowl, mix the remaining 1 tsp oil, the lemon zest and juice and the garlic. Add the beans and salad to the bowl, then season and toss to combine.
Divide the salad between 2 plates and top with the beets, spoonfuls of cheese and the chopped nuts.
This is a super-flexible salad that can be shaped around what you have. Try varying things, for example, roasting alternative roots; swapping the beans for Essential Lentils or white beans or the hazelnuts for walnuts.
Typical values per serving when made using specific products in recipe