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INGREDIENTS

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BAKED BEETS, ORANGE, BASIL & WALNUTS

6 medium to large beetroot, approx. 600g

A few basil leaves

80g toasted walnuts

Citrus zest

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ORANGE DRESSING

Approx. 250ml of orange juice

Juice of a lemon

200ml olive oil

A few thyme leaves and fresh micro-plane citrus zest

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YOGURT AND LIME BROWN RICE SALAD

300g cooked brown rice

80g yogurt

Zest and juice of a lime

6g salt + 8 turns of milled pepper

100g of finely diced cucumber

8 Leaves of mint cut into a thin strips

½ tbsp of Agave syrup

6-8 heads of purple sprouting broccoli or tender stem broccoli

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CURRIED POTATO SALAD

300g washed and scrubbed Charlotte potatoes

4 cloves of garlic bashed

3 litre cold water

40g salt

A few sprigs of mint

1 tsp of curry powder

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TO MAKE THE MAYO

(Alternatively you can use shop bought mayo)

2 egg yolks

8 turns of black pepper

4g salt

1 tbsp Dijon mustard

1 tbsp white wine vinegar

400ml vegetable oil

2 tsp water

1 tsp curry powder

Large pinch of turmeric

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Serves Four

BAKED BEETS, ORANGE, BASIL & WALNUTS

With brown rice, yogurt, lime salad and curried potato salad

METHOD

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BAKED BEETS, ORANGE, BASIL & WALNUTS

Clean and wash the beets, then place in a bowl and sprinkle in the olive oil, micro-planed citrus zest and sprinkle in the course sea salt and milled pepper. Wrap individually in tin foil and place these onto a cooling wire and onto a tray and bake in the oven at 180c for approx 30 minutes until semi soft. To check to see if they are cooked enough, place a knife through the centre of the beetroot and if it falls off the knife its ready. Leave them to cool on the rack in the tin foil before unwrapping and peeling off the outer skin.  Cut them in half and then each quarter into 4-6 pieces.

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ORANGE DRESSING

Place the orange and lemon juice into a pan and reduce by 2/3 on a medium heat, then place into a bowl and leave to cool. Add the olive oil and add the thyme before giving a little stir and check the seasoning.

Place the cut beets all into a bowl, crush the walnuts on top of the beetroot, add any orange segments, the dressing, season with milled pepper and course sea salt then stir well.

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BROWN RICE, YOGURT, LIME SALAD

Place a pan of salted water onto a quick boil, using 20g of salt per litre. Cook the broccoli for 2-3 minutes, then chill in iced water and drain. Then slice the stalks into thin slices and the heads into florets.

Mix the cucumber into the yogurt with the lime juice & zest, Agave, seasoning and then add the cooked rice, mint and broccoli.

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THE POTATOES

Place the potatoes, mint sprigs, curry powder, garlic in a pan with the cold water and slowly bring to a simmer, cook for 20-30 minutes until just tender depending on the size. When the potatoes are nearly cooked, take them off to the side and leave to cool at room temperature in the cooking liquid so they take on more flavour. Drain from the water and leave to dry before placing them on a board and cut in half.

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MAYO

Place the mustard garlic, salt, pepper, vinegar and egg yolk into a Magimix bowl for approx. 2-3 mins until emulsified.  Pour the oil in to the egg mix quickly, whisking well and keep adding the rest of the oil.  You may need to add a little water to the mix, if it gets too thick.

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ASSEMBLEY

The cooked potatoes

2 tbsp of chopped gherkins if u have them or cornichons

1 tsp of chopped coriander

1 charred green pepper peeled & finely diced

200g mayonnaise

Small tin of drained chickpeas

2g coarse sea salt

12 turns of black pepper

Place the mayonnaise into the bowl, add the rest of the ingredients and the potatoes, checking the seasoning.

 

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