
I prefer to bake beetroot because it holds more juice that way, but it does take a little longer than boiling.
Beetroot and lamb's lettuce salad with anchovy dressing
Serves 2
A couple of biggish beetroot, or 3 or 4 the size of golf balls, washed and trimmed but unpeeled
1 large onion, finely chopped
4 tbsps olive oil
3 anchovies, preferably packed in salt
1 tsp red wine vinegar
½ tsp Dijon mustard
3 big handfuls of lamb's lettuce, washed thoroughly
Preheat the oven to 140ºC. Place the beetroot in an ovenproof dish, cover loosely with tinfoil and bake for around 3 hours for large beets, 2 for smaller ones. If you're shorter on time, you can lightly boil them: they'll need between 1 and 1½ hours.
While the beets are cooking, sauté the onion gently in a bit of olive oil until very soft. Let it colour a little if you want. Remove from the heat and allow to cool, then blitz with the anchovies, vinegar, mustard and olive oil to make the dressing. Taste and correct seasoning – you shoudn't need much salt.
Once the beets are tender, remove from the heat and allow to cool almost completely. Rub the skin off them if you prefer, then slice into strips and toss quickly with the lamb's lettuce and dressing. Serve immediately.
adore this recipe- i am quite tired of the beetroot/goat cheese combo. anchovies, sweet onions and beetroot-gorgeous. x shayma
ReplyDeleteLovely stuff. I imagine the anchovy dressing works brilliantly well with the earthiness of the beet.
ReplyDeleteLovely salad Ollie. Beetroot is wildly underrarated.
ReplyDeleteNice and simple,right up my street.
ReplyDeleteShayma - Thanks, I agree. It's been beetroot and goat's cheese / curd everywhere this summer.
ReplyDeleteLizzie - Cheers, it was a nice match.
Niamh - I agree, it is underrated. But you don't find many people saying it's their favourite.
Northern Snippet - Thanks a lot.
I remember the first time I roasted beets - I kept checking and checking and checking the little rocks. It's amazing how long they take but I agree, they hold more juice and I think more flavour.
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