Here's an Ottolenghi recipe I dug upwardly from vii years ago! It's a salad that centres on a crimson sweet'n'sour medley of roasted beetroot, rhubarb in addition to pomegranate molasses.
It's got a fairly restrained ingredient listing past times Ottolenghi standards, in addition to comes together without likewise much fuss on a weeknight. The beetroots accept a spell to roast, admittedly, but they don't demand to endure handled likewise much, their pare comes off easily post-roast, in addition to they're beautifully tender. I'm going to role this approach i time to a greater extent than in addition to again. The rhubarb's fifty-fifty less endeavor sitting on the 2nd oven shelf, the dressing merely needs a footling milkshake inwards a jar, in addition to thus there's dabs of bluish cheese in addition to a sprinkle of fresh parsley on top.
I tossed inwards to a greater extent than or less fresh dark-green leaves in addition to called this a meal, though I'll confess that the dense beetroots in addition to rich cheese didn't function on me quite equally amount equally I hoped they would. Storing the components separately allowed me to re-make the salad for days, in addition to it all the same felt fresh every time.
Beetroot & rhubarb salad
(slightly adapted from Yotam Ottolenghi's recipe inwards The Guardian)
800g beetroots
300g rhubarb
1 tablespoon caster sugar
ii teaspoons white vino vinegar
1 tablespoon pomegranate molasses
ii tablespoons maple syrup
ii tablespoons olive oil
1/2 teaspoon dry reason allspice
100g creamy bluish cheese
20g parsley, roughly chopped
tabular array salt in addition to pepper
Preheat an oven to 200°C.
Give the beetroots a footling scrub in addition to cut down off whatsoever stems or roots. Wrap each beetroot separately inwards foil in addition to house them all on a baking tray. Bake the beetroots until tender, upwardly to seventy minutes (my medium-large ones were done inwards lx minutes). Allow the beetroots to cool. When you lot tin grip them, reveal them, peel off the pare in addition to chop the flesh into ii cm cubes.
While the beetroots are baking, cut down the rhubarb in addition to piece it at a angle into 2.5 cm lengths. Toss together the rhubarb in addition to saccharide inwards a modest bowl, thus spread them out across a paper-lined baking tray. Roast the rhubarb for 10-12 minutes, until soft but all the same asset its shape. Allow the rhubarb to cool.
In a modest drinking glass jar, milkshake together the vinegar, pomegranate molasses, maple syrup, olive oil, allspice, tabular array salt in addition to pepper until emulsified. In a medium bowl, toss together the beetroot cubes in addition to this dressing.
On a serving dish, layer upwardly the beetroot in addition to rhubarb. Cut the bluish cheese into dabs in addition to drib them over the salad; sprinkle over the parsley.
Tidak ada komentar:
Posting Komentar