This dish is to be served cold with marinated baby carrots.
Ingredients
- 1 tsp caraway seeds (optional)
- 800g baby beetroot with tops
- 4 tbsp extra-virgin olive oil
- 1 tbsp balsamic or sherry vinegar
- 1 tbsp Dijon mustard
- 1 tsp sea salt
Method
- 1. If you’re using the caraway seeds, dry-toast in a hot pan for 30 seconds. Crush and set aside.
- 2. If the beetroot comes with the tops (greens), remove, wash, then blanch for a minute. Drain and set aside.
- 3. Preheat the oven to 220C/fan200C/gas 7. Put the beetroot in a baking tray and toss with half the oil and a little salt. Roast for 20 minutes, until cooked through. When cooled slightly, put on clean rubber gloves and rub the beetroot skins off.
- 4. Whisk the remaining oil, vinegar, mustard, seeds and sea salt, then toss with the beetroot tops and roots. Serve cold.
Nutritional info
Per serving 181kcals, 11.6g fat (1.6g saturated), 3.8g protein, 16.5g carbs, 15.2g sugar, 1.9g salt
Chef's tip
This will keep in the fridge for up to 2 days.