Читать книгу Great Family Food - Kevin Dundon - Страница 36

200g/7oz young baby beetroot olive oil

350g/12oz young goat’s cheese, cut into chunks

2 tbsp walnut oil

2 tbsp balsamic vinegar juice of ¹/₂ orange

200g/7oz fresh rocket leaves (or any type of salad leaves)

3 large ripe oranges, peeled and segmented

75g/3oz/³/₄ cup walnuts

salt and freshly ground black pepper

1 Preheat the oven to 190°C/375°F/Gas Mark 5.

2 Cut the beetroot into large wedges and place on a baking tray. Drizzle with olive oil and season with the salt and pepper. Roast for 20-25 minutes, or until the wedges are just tender.

3 Line a baking tray with non-stick baking parchment. Arrange the cheese on top and place the tray in the oven for 5-6 minutes, or until the cheese is just beginning to melt.

4 While the goat’s cheese is cooking, make the dressing by mixing together the walnut oil, balsamic vinegar and orange juice.

5 Arrange the rocket leaves in serving bowls or on plates. Divide the orange segments between the bowls. Scatter in the warm beetroot and the baked goat’s cheese. Toss in the walnuts at the end and drizzle generously with the nutty dressing.