Roasted Beets Recipe
Spiced Creme Fraiche | Orange | Walnut | Microgreen Salad
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Ingredients
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Roasted Beets
Spiced Creme Fraiche
Orange-Walnut Salad
Method
Roasting the Beets
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Beets
Wash the beets thoroughly under cold water to remove any dirt. Trim the tops and tails, and wrap each beet in aluminum foil.
- 3
Roast the Beets
Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until a fork easily pierces through. Remove from the oven and let cool.
- 4
Peel the Beets
Once cooled, unwrap the beets and use your hands or a paper towel to rub off the skins. Cut the peeled beets into wedges.
Preparing Spiced Creme Fraiche
- 5
Mix Ingredients
In a bowl, combine the creme fraiche, ground cumin, chili powder, lemon juice, and salt. Mix well until smooth and creamy.
Making Orange-Walnut Salad
- 6
Prepare Oranges
Peel the oranges and segment them, removing any seeds and the white pith. Cut the segments into bite-sized pieces.
- 7
Toast Walnuts
In a dry skillet, toast the walnuts over medium heat for about 5-7 minutes, stirring frequently, until golden and fragrant. Allow to cool.
- 8
Assemble the Salad
In a large bowl, combine the orange segments, toasted walnuts, and microgreens. Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper to taste. Toss gently to combine.
Serving
- 9
Plate the Dish
On a serving plate, arrange the roasted beet wedges. Top with a generous dollop of spiced creme fraiche and serve alongside the orange-walnut salad.
