Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 12

This classic combination of flavours is always a winner in our house.

Preparation time: 10 minutes

Cooking time: 4–5 hours

Serves 4

Vegetarian

4 raw beetroots, scrubbed

1 garlic clove, peeled and crushed

3 oranges

50ml (1¾fl oz) balsamic vinegar

50ml (1¾fl oz) extra virgin olive oil

A small handful of fresh mint leaves

1 tbsp finely diced shallot

Sea salt and freshly ground black pepper

150g (5oz) mixed salad leaves, such as lamb’s lettuce or baby leaves

200g (7oz) soft goat’s cheese, crumbled

50g (2oz) walnut pieces

Trim the roots and green leafy tops from the beetroot, cut them into chunky wedges and place into the slow cooker dish together with the garlic, finely grated zest and juice from one of the oranges, the vinegar and half the olive oil. Cover with the lid and cook on low for 4–5 hours or until tender. Leave to cool completely in the slow cooker.

Using a serrated knife, cut the top and bottom from the remaining oranges. Place them on a board and slice off the peel in downward strips, being careful to remove the pith as well. Then hold one orange in your hand over a small bowl and cut each segment of orange away by cutting between the membranes. Allow the segments and any juice to collect in the bowl.

Finely shred half of the mint leaves. Add the remaining olive oil, chopped mint, shallot and salt and pepper to the orange segments and set aside.

Place the salad leaves on a large platter. Using a slotted spoon, remove the beetroot from its cooking liquid and scatter over the salad. Drizzle over the orange segments and dressing, then scatter with the remaining mint, the goat’s cheese and walnuts to serve.

COOKING CONVENTIONALLY?

Wrap the prepared beetroot in foil and cook in an oven preheated to 180°C (350°F), Gas mark 4, for 2–3 hours or until tender.