Beetroot, Buratta and Mint Salad
Serves 2 - 3
A bold, vibrant plate full of flavour and texture. Great as a light lunch or side with fish or chicken.
Ingredients
250g of cooked heritage beetroot
3 mini Buratta
1/2 tsp of fennel , coriander seeds and smoked paprika combined
6-8 walnut halves - toasted
Mint - a small handful
Chicory and radicchio
2 tablespoons of good cider vinegar
2-3 tbls of olive oil
1 tsp of fresh herbs - to garnish
1/2 tsp of lemon zest - to garnish
Method
Cook the Beetroot
If using raw beetroot, place in a pan, cover with water and simmer for around 1 to 1.5 hours. (The fresher they are, the faster they cook.) You’ll know they’re done when a small knife slides in easily. Drain, cool slightly, then peel and chop into chunks. Once cooled, toss with 1 tablespoon of vinegar to bring out their flavour.
Toast the Spices
In a dry pan, gently toast the fennel and coriander seeds until aromatic. Remove from the heat and crush roughly with a pestle and mortar, spice grinder, or even under a rolling pin wrapped in a tea towel. Stir in the smoked paprika.
Prepare the Base
On a serving plate or platter, arrange the chicory and radicchio leaves as a colourful base.
Layer it Up
Scatter over the beetroot chunks. If you're using burrata, you can marinate them first in a little lemon zest and oregano for extra flavour (optional), then tear and dot over the salad. Add mint leaves, toasted walnuts, and sprinkle the spiced seed mix over the top.
Make the Dressing
In a small jar or bowl, whisk 1 tbsp cider vinegar with the olive oil and a pinch of salt and pepper. Shake or whisk well, then drizzle over the salad – you may not need it all, so save the rest for tomorrow’s lunch.
Tip
Lovely on its own, or served alongside grilled fish or a simple chicken breast.
Optional swap: Use a handful of chickpeas instead of burrata for a dairy-free version.