Beetroot Salad with Lemon Goats Cheese, Beetroot Pesto, Candied Sunflower Seeds & Fresh Basil
Ingredients
1kg Beetroot, cooked, peeled & sliced into rings
200g Goats Cheese
1 Lemon, zested & juiced
150g Sunflower Seeds
10g Parsley
2 Garlic Cloves
1Cup Oil
¼Cup Granulated Sugar
Handful Basil Leaves
Salt
Pepper
Method
This recipe is very easy to make and doesn’t take much time to do
First you will start with the candied sunflower seeds. Take 50g of sunflower seeds and put in a pan with the sugar. Over a low heat the sugar will start to melt and the seeds will start to take colour. Don’t mix it in the begin as this will cause the sugar to crystalize. Using a wooden spoon or spatula start to mix everything together once you see the sugar start to turn brown. Once all the sugar is melted and everything is coated, through out onto a silicone mat or baking sheet. Set aside.
Next you will be making the pesto. Put roughly 400g of beetroot, the remaining sunflower seeds, parsley, garlic and oil into a blender and blend until you get a smooth consistency. This add another dimension of beetroot flavour too the dish and also plays the roll of a salad dressing. If the mixture is to dry add a little more oil, but you do not want a runny pesto, somewhere between a sauce and a puree is what you are looking for.
Lastly you will make the lemon goats cheese. Simply combine the lemon juice and zest with the goats cheese in a bowl and set aside.
Time to plate up. Grab a big platter if you are looking to set it on a table for each to help themselves or a normal plate if it just for you. Generously spread the pesto on the bottom of the plate, then layer the sliced beetroot on top. Crumble the goats’ cheese over the beetroot along with the candied sunflower seeds. Lastly finish off with the basil leaves and some seasoning. You can also add some rocket to this dish if you prefer something a little more peppery.
The side dish goes beautifully with a glass of Stone Road Sauvignon Blanc and a grilled piece of Ostrich Fillet or Chicken.
