I must admit, I used to hate beetroot! I changed my mind whilst pregnant and on bedrest with the triplets. With my quickly becoming anaemic, I needed a way to boost my iron levels, so spinach salads with beets and feta became my go-to meal! Today, 6 years later, I love beetroot; especially when roasted like it is in this salad. If you have an orange lying around, use it in the dressing, the fresh citrus really sings against the earthy sweetness of the beets.

Ingredients

  • 4 fresh beetroots, unpeeled, trimmed and scrubbed
  • 300g Rocket leaves
  • 100g sharp, soft goats cheese
  • 30g pumpkin seeds

For the dressing

  • 4 tbs olive oil
  • 1tbs balsamic vinegar
  • juice and zest of ½ an orange
  • 1tsp wholegrain mustard
  • 2 tsp honey
  • sea salt to taste

 Method

Preheat the oven to 180°c

  1. Place each scrubbed, trimmed beet in a square of tin foil and wrap tightly. Place the beetroot parcels on a roasting tray and roast for 45- an hour until a knife easily pierces the beet through the foil ( cooking time will vary depending on the size of the beets )
  2. Whilst the beets are roasting make the dressing. Place the mustard, honey and zest in a bowl and mix. Add the vinegar & juice and whilst whisking, slowly pour in the olive oil ( if the dressing appears too think you can add a little water to loosen it)  Season and set aside
  3. Toast the seeds in a hot dry pan until they start to pop. Remove from the heat and set aside
  4. Once the beets are cooked, remove them from the oven and unwrap. Set aside to cool slightly and peel them using a set of rubber gloves and a sharp knife, the skin should come away easily
  5. Once peeled, chop the beets into rough wedges or chunks and place in the bowl of dressing, allowing them to soak up all the lovely flavours whilst you get the salad base ready
  6. Arrange the rocket leaves in a lovely bowl/platter and , holding back the beets, pour over the dressing. Toss the leaves and check for seasoning
  7. Add the soaked beets, the goats cheese and the pumpkin seeds and serve straight away