As featured on Cook-In with Mark Moriarty on RTÉ One, proudly sponsored by the National Dairy Council.
Yields 4 Servings
occasions
Lunch, Dinnerdairy ingredients
CheeseSalt baked beetroot salad
INGREDIENTS
DIRECTIONS
1
Preheat your oven to 200c.
2
In a mixer, add the flour and salt, mix. Pour in your water until a pliable, playdough textured dough is formed.
3
Roll this on a floured workbench, approx. 2cm thick. Wrap the dough around your peeled beetroot, making sure there are no gaps or air pockets.
4
Cook in the oven for 40mins, remove and allow to sit for 10mins. Reserve the cooked beetroot, discard the cracked casing.
5
Place the walnuts, sugar and water in a small pot, bring to the boil and continue cooking over a high heat until the sugar syrup coats the walnuts, strain the nuts and fry for 1 minute in the preheated oil.
6
To make the dressing, place the oil, mustard, vinegar and blackcurrant cordial in a bowl, season with salt and pepper and whisk. Dress the beetroots in this and keep the excess.
7
Build the salad using the beetroot, and chunks of the goats cheese, top with crunchy walnuts. Dress the rocket and mustard leaves in the dressing and stack on top.
