Beetroot Salad (can Be Vegan) (gf) Recipe
roasted sweet beets | hazelnuts | berries | local wine cheese panna cotta | citrus dressing
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Ingredients
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Salad Base
Panna Cotta
Citrus Dressing
Method
Preparing the Salad
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap each beetroot in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until tender. Once cooked, let them cool slightly, then peel and cut into wedges.
- 2
Toasting the Hazelnuts
While the beets are roasting, place hazelnuts on a separate baking sheet. Toast in the oven for about 10-12 minutes, until golden and fragrant. Remove from oven and let cool, then chop coarsely.
- 3
Preparing the Berries
Wash and slice strawberries if using. Combine all mixed berries in a bowl and set aside.
Making the Panna Cotta
- 4
Mixing Ingredients
In a saucepan, combine the local wine, coconut milk, agar-agar powder, and maple syrup. Whisk together until well combined.
- 5
Heating the Mixture
Heat the mixture over medium heat, stirring continuously. Once it begins to simmer, reduce the heat and let it cook for about 5 minutes until the agar-agar is fully dissolved.
- 6
Setting the Panna Cotta
Pour the mixture into small serving glasses or bowls. Refrigerate for at least 2 hours or until set.
Making the Citrus Dressing
- 7
Combining Ingredients
In a small bowl, whisk together olive oil, lemon juice, orange juice, honey/agave syrup, salt, and black pepper until emulsified.
Assembling the Salad
- 8
Combining All Elements
In a large serving bowl, combine the roasted beet wedges, toasted hazelnuts, and mixed berries. Drizzle with the citrus dressing and toss gently to coat.
- 9
Serving
Serve the salad alongside the chilled wine panna cotta for a delightful balance of flavors.