Introduction
Brighten your salads with vibrant beets and fresh greens. Top with Cape Seed Croutons for extra crunch and flavour.
Directions
- Peel and cut red onions into 8 wedges.
- Preheat oven to 200C.
- Wrap 3 clean, unpeeled beetroots in foil and bake for about 25 minutes or until a skewer can easily be inserted into the flesh. Once the beets have cooked for 25 minutes place the red onion wedges into the oven also.
- Continue to cook the red onions and beets for a further 20 minutes. Allow beets to cool to room temperature. Unwrap the beets and gently pull the skin away. Wear rubber gloves to prevent staining, and you may need a paring knife to remove the tough area around the stalk. Slice into wedges and set aside.
- Whisk the lemon juice, olive oil and Dijon mustard together in a small bowl. Season to taste with sea salt and freshly ground black pepper.
- Cut top end off sugar snap peas and blanch in simmering water for 2 minutes. Drain and set aside.
- Lightly toast the Cape Seed slices, then lather with goats cheese and place under the grill until lightly browned.
- To serve, place mixed leaves in middle of plate with roasted onions, beetroot and sugar snap peas. Cut the goat cheese-topped Cape Seed slices into rough bite sizes pieces and scatter on plate.
- Drizzle with dressing and enjoy!
- Tip: Want to save time (and maybe your kitchen counters)? Use canned beets as an easy alternative.