This classic combination of flavors will always be a winner in your house!
Preparation time: 10 minutes
Cooking time: 4–5 hours
- 4 raw beetroots, scrubbed
- 1 garlic clove, peeled and crushed
- 3 oranges
- 50ml (1¾fl oz) balsamic vinegar
- 50ml (1¾fl oz) extra virgin olive oil
- A small handful of fresh mint leaves
- 1 tbsp finely diced shallot
- Sea salt and freshly ground black pepper
- 150g (5oz) mixed salad leaves, such as lamb’s lettuce or baby leaves
- 200g (7oz) soft goat’s cheese, crumbled
- 50g (2oz) walnut pieces
Trim the roots and green leafy tops from the beetroot and cut them into chunky wedges and
place into the slow cooker dish together with the garlic, finely grated zest and juice from one
of the oranges, the vinegar, and half the olive oil. Cover with the lid and cook on low for 4–5
hours or until tender. Leave to cool completely in the slow cooker.
Using a serrated knife, cut the top and bottom from the remaining oranges. Place them on a
board and slice off the peel in downward strips, being careful to remove the pith as well. Then
hold one orange in your hand over a small bowl and cut each segment of orange away by
cutting between the membranes. Allow the segments and any juice to collect in the bowl.
Finely shred half of the mint leaves. Add the remaining olive oil, chopped mint, shallot, and salt and pepper to the orange segments and set aside.
Place the salad leaves on a large platter. Using a slotted spoon, remove the beetroot from its
cooking liquid and scatter over the salad. Drizzle over the orange segments and dressing,
then scatter with the remaining mint, the goat’s cheese and walnuts to serve.
Wrap the prepared beetroot in foil and cook in an oven preheated to 180°C (350°F), Gas
mark 4, for 2–3 hours or until tender.
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