Roasted baby beetroot and goats cheese salad with an orange dressing
Ingredients (serves four as a main course)
3 bunches baby red beets (cleaned and trimmed)
175ml red wine vinegar
6g fresh ground black pepper
100ml white wine vinegar
85ml extra virgin olive oil
200g goats’ cheese, crumbled
800g mixed leaves
Preheat oven to 175°C. Place beets in a roasting tray. Pour over the water, red-wine vinegar, sugar, and 2/3 of the seasoning. Cover with parchment paper and roast until tender for about 40 minutes. Drain the beets and peel by rubbing with a kitchen towel. Cut the beets in half lengthwise and set aside.
Juice 4 oranges into a small pot. Place over a low heat and cook until reduced by half before allowing to cool. Transfer the juice reduction to a food processor along with three of the cooked red baby beets and 60ml white wine vinegar. Blend until smooth, then drizzle in 60ml of the extra virgin olive oil and continue to blend until emulsified. Season with salt and pepper then strain through a fine sieve into a medium bowl and transfer to a dressing bottle until needed.
Slice the top and bottom of the remaining oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment staying close to the membrane to release the orange fillet.
Toss the mixed leaves in a large bowl along with the remaining white wine vinegar, extra virgin olive oil and seasoning, then divide evenly among four plates.
In a large bowl, toss together remaining beets, orange segments, and half of the vinaigrette then season with salt and pepper. Evenly arrange on top of the salad. Finally, garnish the baby beetroot and goats cheese salad with the crumbled goats cheese and drizzle with the remaining vinaigrette.