Beetroot hosted by Carole at Carole's Chatter, at Foodie Friday hosted by Designs by Gollam, and at Souper (Soup, Salad & Sammie) Sundays hosted by my lovely friend Deb at Kahakai Kitchen
We are having roasted shoulder of Lamb for dinner tonight, I wanted to do something different from the usual roast vegetables, so I have decided on roastedbeetroot, lamb goes great withbeetrootand it also goes great with feta and red onions so I'm throwing all those things together to make
The earthiness of the roastedbeetroot, combines well with the pumpkin, and the peppery rocket, citrusy tang of the grapefruit, and sharp saltiness of the feta compliment the vegetables well
Okay, so I headed a little off topic there, but as we head towards Christmas you might now be starting to get the idea that down here it's definitely not all about holly berries and snow, roasted turkey and plum pudding
The vegetables are drizzled with a tangy, slightly sweet lemon drizzle which really complements the salty taste of feta and nutty flavour of the lentils
Spread vegetables over two large oven pans, with kumara and peppers in one pan and courgettes and mushrooms in the other, as they have different cooking times
Her roast vegetable salad, potato salad, left-over-chicken salad, warm lamb salad, beetrootsalad, fruit salad, rice salad, quinoa salad, any salad Mum puts her hand to is fresh and inviting, appealing and nourishing
And in an homage to that glorious tart I wanted to recreate those flavours in salad form with a RoastedBeetroot, Caramelised Onion, Goats Cheese and Orange Salad
Season with salt and pepper. Add garlic, almond meal, lemon juice, vinegar and water. To make roastedbeetrootsalad, wrap each beetroot individually in foil
Peel and slice the carrotsand shave them into long ribbons. Purple Carrots are not quite as sweet as orange ones so it's good to combine them in this vibrant salad
Top with the roasted vegetables and drizzle the the lemon tahini dressing. I used pumpkin, carrot, parsnip, beetrootand maori potatoes, the purple ones add such a bright dash of colour
What really makes this salad good is the dressing the corianderand mint, some crunchy vegetables topped of with some peanuts and deep fried shallots and of course some chile
The creamy avocados, tangy bite of the tomatoes, and caramelised lemons, along with the citrus tang of the sumac and the preserved lemon dressing compliment the sweet, delicate seafood beautifully without overpowering it
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