I used to hate beetroot, although I’m fairly sure I’d never actually tried it. Just one of those things you convince yourself you don’t like when you’re a kid, then one day you realise you’re 27 and still not eating it out of some childish rebellion.
So.
I decided to make a beetroot dish.
I also didn’t like radishes so I chucked some of then in too because I like to live life on the edge.
So it’s roasted beetroot, roasted radishes, blanched beetroot greens, goats cheese and almonds.
The beetroot is fresh and sweet, although roasting it for an hour in olive oil and salt gives it a slightly crispy and fatty edge.
I cooked the radishes with the beetroot but the effect is completely different. Each one is like a little pop in your mouth. They lose all their bitterness and just have this fresh, earthy taste.
The purple and green of the beetroot greens (which only need a minute or two in the pan) jumps off the plate. It’s also earthy but deeper than the radish.
The tenderstem broccoli adds sweetness and colour and freshness.
It’s already like a garden on plate but the creamy goat’s cheese brings everything else together. It’s a nutty and salty respite in each mouthful. The almonds add more nut and salt.
I can’t think of any better salad to have in the fridge at this time of year.
Nathan in the kitchen 