Advanced Salad of beetroot, eschalot and sauteed apple with goat’s cheese for 6 person
Give salad gourmet status with this amazing combination of beetroot, eschalots and goat’s cheese.
Ingredients for Salad of beetroot, eschalot and sauteed apple with goat’s cheese
- 2 bunches small beetroot, trimmed, washed
- 12 large eschalots, unpeeled
- 150ml olive oil
- 2 tablespoons sherry or red wine vinegar
- 2 teaspoons thyme leaves, roughly chopped
- 2 teaspoons Dijon mustard
- 1 tablespoon caster sugar, plus 1/4 teaspoon extra
- 2 Pink Lady apples or Gala apples, cored, each cut into 12 wedges
Salad of beetroot, eschalot and sauteed apple with goat’s cheese, How to Make
Step 1Preheat oven to 200C. Place beetroots and eschalots in a foil-lined roasting pan, drizzle with 1 tablespoon oil and roast for 1 hour or until beetroots are tender and eschalots are soft. Cool, then, wearing rubber gloves, peel beetroots and cut into wedges. Remove skins from eschalots and halve. Place vegetables in separate bowls.
Step 2Whisk together vinegar, thyme, mustard and 1/4 teaspoon sugar in a bowl. Gradually whisk in 100ml oil until incorporated, then toss beetroots and eschalots separately with 1 tablespoon of dressing each.
Step 3Heat remaining 1 1/4 tablespoons oil in a large, non-stick frying pan over medium heat. Add apple wedges, scatter over 1 tablespoon sugar and cook for 10 minutes, turning halfway, or until cooked. Increase heat to high and cook for a further 5 minutes or until apples are caramelised. Add 1 tablespoon dressing to pan and toss to combine.
Step 4To serve, add radicchio and almonds to beetroots and toss to combine. Layer salad with warm apples and eschalots, then scatter with goat’s cheese.
Additional information for Salad of beetroot, eschalot and sauteed apple with goat’s cheese
Preparation: 1:30 Minutes, Cooking: 1:15 Minutes, Serving: 6 Person, Level: Advanced
1569 kj Energy, 31g Fat Total, 6g Saturated Fat, 4g Fibre, 6g Protein, 8mg Cholesterol, 126.82mg Sodium, 14g Carbs (sugar), 15g Carbs (total),
All nutrition values are per serve
This Salad of beetroot, eschalot and sauteed apple with goat’s cheese published first on: Vogue Entertaining + Travel, Images by: Anson SmartYou May Also Like
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