Читать книгу Vegetables - Sophie Grigson, Sophie Grigson - Страница 13

Beetroot and orange work prettily and tastefully together, in every sense of the word. Serve this as a side dish or as a first course. You can make it more substantial by adding big flakes of hot-smoked salmon or trout. Alternatively, tear up a brace of buffalo mozzarella and add them, carefully so that they don’t stain, after the salad has been dished up.

Serves 4–6

4 beetroots, roasted, skinned and cut into wedges

4 clementines or ortaniques

a good handful of flat-leaf parsley leaves

3 small shallots, thinly sliced into rings

3 tablespoons pine nuts, toasted

Dressing

5 tablespoons extra virgin olive oil

grated zest of 2 clementines

2–3 tablespoons rice vinegar or cider vinegar

salt and pepper

To make the dressing put the oil and zest into a pan and infuse over a very low heat for 20 minutes. Strain and cool. Whisk the vinegar with salt and pepper, then gradually whisk in the orange oil. Taste and adjust seasonings.

As soon as the beetroot is cooked and cut up, toss with a little of the dressing, then leave to cool. Peel the clementines and slice thinly. Just before serving, toss the clementine discs with the parsley leaves, shallots, pine nuts and the remaining dressing, then arrange in a casual but artful way in a serving dish or on individual plates with the beetroot.