…with maple-toasted pumpkin seeds
Serves 2
Prep time 15 mins + 2 hrs roasting
Ingredients
For the Salad
6 beetroots
Whole head of garlic
Fresh marjoram
1/2 cup of balsamic vinegar
Drizzle of olive oil
Salt and pepper
2 handfuls of rucola
Juice of 1 lemon
50g pumpkin seeds
1 tbsp. maple syrup
For the Roasted Beetroot Dip
4 roasted beetroots (method in previous recipe)
4 tbsp. Greek yoghurt
2 cloves of roasted garlic (method in previous recipe)
Juice of half a lemon
Salt
Pepper
Olive oil
Method
For the Salad
Preheat your oven to 200 degrees Celsius. Scrub the beetroot with a vegetable brush, cut off and discard the ends, and quarter them. Line a deep oven dish wish plenty of foil, chuck in the beetroot quarters, and all other ingredients. Seal the foil tightly to roast the beetroots ‘in cartoccio’.
Roast in the oven for up to two hours, taking out after one, to stir the beetroot around and add more balsamic if it looks dry. Seal tightly again and continue roasting until the beetroots have started to caramelise in the vinegar.
Wash your rucola and dress with a drizzle of olive oil, lemon juice, salt and pepper.
Heat up a small frying pan and add the maple syrup. Add the pumpkin seeds and toast for a few minutes until they start to pop.
To serve, lay the rucola out onto your serving dish, top with the roasted beetroots and peeled, roasted garlic cloves, and top with the pumpkin seeds.
Roasted Beetroot Dip
Blend all ingredients together and serve with a drizzle of extra virgin olive oil
