Roasted Beetroot, pickled Beetroot, roasted Carrot and Goat cheese salad

My resent visit to the vegetable market inspired this salad. They where selling fresh beetroot and carrots from the sunny island of Gotland. Gotland is a large island off the Swedish coast in the East Sea. I returned from Gotland this Monday after spending a week  there with my two sons and some close friends of mine and their sons.
It was the “Medieval week” in Visby and the whole city was packed with people dressed in medieval clothing including a wast number of knights. Casper, my oldest walked around with a constant smile on his face and kept on pointing out all the knights with swords.

One thing that really impressed me on the island was the “honesty farm shops”. Some of the farms had “shops” that where  unmanned and  you had to write up your purchase and put money in a box or do a quick transfer.
This salad makes a great light dinner or lunch.


Serves 3-4
Roasted Beetroot, pickled Beetroot, roasted Carrot and Goat cheese salad
1 kg beetroot (8-9 beets)
500 g carrot (4-6 carrots)
50 g baby leaf spinach
150 g fresh goat cheese
2 tbsp virgin olive oil
2 tbsp apple cider vinegar
1/2 tbsp coconut nectar sugar
generous pinch of sea salt
handful of lightly toasted walnuts
2 tbsp virgin olive oil
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
Preheat the oven to 225 °C
Peel the beetroot and carrots. Cut the beetroot (leave one for pickling) in quarters and leave the carrots whole. Toss the vegetables in olive oil and season with salt. (I do the carrots separately so they don’t turn purple). Place on a baking sheet and roast in the oven for 40-45 minutes.
While the vegetables are roasting prepare the rest of the components.
Finely slice 1 beetroot in 1-2 mm thick slices. I used a sharp knife but a mandolin would work wonders here. Mix the beetroot slices with 2 tbsp of cider vinegar, coconut nectar sugar and sea salt in a small bowl. Set aside and turn over the beetroot slices every 5-10 minutes.
Break the walnuts in smaller pieces and toast in a dry pan for a couple of minutes until slightly browned. Once cooled gently rub of some of the peel without breaking the nut. Only remove the loose peel and don’t work to hard on this…….
Prepare the vinaigrette by combining the vinegar, olive oil and Dijon mustard in a separate bowl, set aside.
Combine the salad by lining a serving dish with the baby leaf spinach, place the roasted vegetables and pickled beetroot on top. Break the fresh goat cheese in smaller pieces and scatter the cheese and nuts over the vegetables. Drizzle over the vinaigrette.







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