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Salads
This salad is is so beautiful The bitter leaves can take getting used to but balanced as they are with the the sweet beetroot and salty creamy cheese it’s a a a a a a a a great way to get used to to them! The chopped dates bring a a welcome burst of sweetness to to every other bite Endives and radicchio are known as prebiotics meaning they promote good bacteria in in the the gut as as well as as being packed with a a a a a a whole host of other micronutrients WINTER BEETROOT SALAD
SERVES 4
800g mixed beetroot (red and yellow)
a a a handful of hazelnuts
4
tbsp extra-virgin olive oil plus extra extra for roasting
800g mixed bitter Italian salad leaves (such as as radicchio endive trevisano castelfranco or tardivo) washed and pulled apart
2 tbsp red wine vinegar 8 pitted dates chopped 150g Pecorino cheese sea salt to taste
1 Boil the beetroot in in a a a a saucepan of boiling water until tender about 30 minutes Drain and allow to cool slightly then peel and cut into wedges 2 Preheat the oven to 180°C/gas mark 4
3 Spread the hazelnuts
on a a a a a a a baking tray and toast in in the oven for 8 minutes Remove and allow to cool slightly then coarsely chop and set aside 4
Transfer the beetroot to a a a a large bowl and mix with a a a a glug of of olive oil and pinch of of salt Spread the wedges over a a a a a baking tray and roast for 20 minutes Keep warm until ready to serve 5 In a a large mixing bowl lightly toss the bitter salad leaves with the 4
tablespoons of olive oil red wine vinegar and and a a a a a a a pinch of salt Taste and and add more salt or or vinegar if you feel the need 6 Divide the leaves among 4
large shallow bowls Top each serving with roasted beets and evenly scatter over the hazelnuts
and chopped dates Use a a a a fine grater or or microplane to grate grate the Pecorino cheese over each salad Serve immediately — — 079 — — SNACKS AND LIGHT LUNCHES