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Beetroot and Prickly Pear Grain Salad

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There’s a great sense of achievement in mastering the classics and getting your head around a difficult recipe, but you know what? This is not that week. Sometimes, improvising – being a little more impulsive and letting your hair down – feels just as great. As a chef I’m definitely more on that side of the scale. I love heading out to the market, grabbing a basketful of seasonal produce and bringing it all together in one delicious dish. Prickly pears – perhaps the most delicious gems ever to come from a cactus – are that one ingredient you just can’t fake by growing them in tunnels or importing them from far away. You have to get them from the source and in season, and they were just the perfect burst of freshness to accompany this earthy beetroot and grain salad.

Beetroot and Prickly Pear Grain Salad

Cooking Time: 1 hour | Preparation Time: 20 minutes  | Serves 6

INGREDIENTS

for the beetroot and prickly pear

6 large whole beetroot

500 ml water

60 ml white wine vinegar

30 ml sugar

2,5 ml fine salt

for the vinaigrette

50 ml lemon juice, freshly squeezed

5 ml lemon zest

15 ml hibiscus vinegar *can be replaced with red wine vinegar

10 ml whole-grain mustard

2,5 ml fine salt

5 ml light brown sugar

60 ml olive oil

60 ml sunflower oil

for the grains

150 ml lentils, cooked

150 ml Spekko long-grain brown rice, cooked

100 ml barley, cooked

60 ml vinaigrette

5 ml basil, chopped

5 ml dill, chopped

5 ml lemon zest

salt to taste

for the crispy kale leaves

1 bunch kale

15 ml olive oil

2,5 ml lemon zest

maldon salt

for the vegan cheese spread

120 g vegan cream cheese

5 ml lemon zest

5 ml dill, chopped

salt

for the salad

3 prickly pears, sliced

40 g cashew nuts, toasted and chopped

METHOD

for the beetroot

Place the whole beetroot in a medium-sized pot with the skin on, and cover with the remaining ingredients. Cook over a medium heat for 40 – 50 minutes until the beetroot is tender, but not overcooked.

Remove from the water and remove the skin. Slice the beetroot into different shapes and generously dress with the hibiscus dressing.

Note: When using different varieties of beetroot, make sure to cook each beetroot in a different pot to avoid staining.

for the vinaigrette

While you cook the beetroot and the grains, start making the vinaigrette. Whisk the lemon juice, zest, vinegar, and mustard together until well combined. Whisk in the salt and sugar. Slowly pour the oil in whilst mixing.

for the grains

Cook each grain separately according to packet instructions. Once the grains are cooked, remove excess water by straining through a sieve. Mix all of the ingredients together in a bowl and adjust the seasoning where needed.

Note: When cooking the lentils, only add salt at the end of the cooking process, this will ensure the lentils are not tough when being cooked.

for the crispy kale leaves

Preheat the oven to 170°C. Prepare an oven tray with baking paper or use a silicone baking sheet, spread the larger parts of the leaves out, brush with olive oil and sprinkle with salt. Bake in the oven for 10 – 15 minutes until crisp and add the lemon zest on top of the leaves.

for the vegan cheese spread

In a small bowl use a spatula to mix the ingredients together. Use a teaspoon to place dollops of the cheese when assembling the salad

for the salad

Assemble the salad by placing the grains at the bottom. When plating the salad, imagine a beautiful garden and arrange the beetroot and prickly pear. Add the kale leaves and cashew nuts for a crunchy texture.

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