Baked Baby Vegetables & Beetroot Puree

 

A parade of aromas will emerge from your kitchen when roasting these vegetables.  This recipe treats your ingredients with respect by marrying the earthy taste of your vegetables and the richness of the beetroot puree and finally adding the tangy taste of the Feta cheese.  This is truly a delicious salad!

Ingredients for the Beetroot Puree

• 4 medium-sized beetroots, cleaned and trimmed
• 1 tablespoon olive oil
• 4 tablespoons grapeseed oil
• 2 tablespoons finely chopped shallots
• 1 tablespoon coriander, finely chopped
• 1 teaspoon red wine vinegar
• salt and pepper to taste
• water if needed

Method for the Puree

• Preheat the oven to 200C.
• Toss the beetroot with olive oil and salt on a roasting pan, add a splash of water.
• Cover tightly with aluminum foil and roast in the preheated oven until tender when pierced.  Around 1 hour.
• Remove the foil and let them cool, peel them and roughly chop them.
• Place the grapeseed oil, shallots, 2 tablespoons of water, coriander, vinegar and salt in a blender.  Process until you have a paste then add the beetroot and process until you have a smooth puree.
• Stop and scrape down the sides as needed and stir in the black pepper.
• Put in a small bowl and keep aside until needed.

Ingredients for the Vegetables

• 1 small bunch of baby carrots cut in half length wise
• 1 handful of Brussels sprouts, cleaned and cut in half
• 1 handful of radishes, cleaned and cut in half
• 4 tablespoons of butter
• 1/2 teaspoon sherry vinegar
• 1/2 teaspoon lemon juice
• 1/2 cup roasted hazelnuts, roughly chopped
• Salt and pepper to taste

Method for the Brussels Sprouts, Carrots and Radishes

• Preheat the oven to 200C.
• Spread the carrots in an even layer on a baking tray lined with baking paper.

• Roast in the oven for about 20 minutes or until the carrots are browned and tender.
• In a large bowl toss the Brussels sprouts and radishes with olive oil and salt and pepper to taste, bake until they are just tender.

• While the vegetables are roasting melt the butter in a medium sauce pan over medium heat.  Cook until the butter is brown and smells nutty.
• Remove from the heat and let it cool for 1 minute.  Carefully stir in the hazelnuts, sherry vinegar, lemon juice and salt and pepper to taste.
• To serve spread the red puree in the center of a large plate or on small serving  plates.
• Arrange the Brussels sprouts, carrots and radishes on top.  Spoon the hazelnut sauce over the vegetables.
  

• Decorate with small green leaves.  Break the feta cheese with your hands and arrange around the salad.

Tips

• This salad can be served cold or hot.
• You can use goat cheese instead of Feta cheese.