Decipe Corner

This roasted beet salad balances warm, earthy flavours with a kumaquat dressing; it’s a light, nutrient-rich dish perfect for lunch or a simple starter.

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Ingredients

For the salad

• 2 medium-size red beets

• 2 medium-size golden skin yellow beets

• Goat's cheese, raspberries, balsamic vinegar, tarragon leaves (optional)

For the vinaigrette

• 200g kumquats

• 100ml olive oil

• Salt and pepper

• Sherry vinegar

• 50ml Dijon mustard

Method

#1 Place the beets in a baking tray and wrap each in aluminium foil with a drizzle of olive oil and a pinch of salt and pepper. Thyme or other herbs are great too, adding aroma and fresh notes during the roasting process.

#2 Roast in the oven for around 40 minutes to 1 hour, until they are soft inside.

#3 Check the texture with a small knife inserted into the centre.

#4 Unwrap the beets and set aside to cool, then remove the skin with a knife.

#5 Once the beets are peeled, slice them and set aside until serving.