I grew up eating beetroot from my parent’s allotment, always cooked in a pressure cooker, and freshly cooked beetroot remains one of my favourite vegetables. My friend Angela pointed me to this recipe from Waitrose.com and as I already had most of the ingredients I decided to cook it the same day.Slight tweak when i got to my local green grocer’s and saw they had bunches of heritage beetroot. Delicious and refreshing especially for scorching days like this….carrot, beetroot and orange are such a classic combination.
- 500 g carrots peeled, halved if large, and cut into 2cm lengths
- 1 tsp cumin seeds
- 2 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- 2 oranges
- 250 g beetroot cooked and cut into chunks
- 2 x 100g Capricorn English Goat’s Cheese cut into chunks
- 20 g fresh flat leaf parsley roughly chopped
- Place the carrots in pan and just cover with cold water. Bring to the boil and simmer for 10-15 minutes until tender.
- Meanwhile, toast the cumin seeds by placing in a small non-stick frying pan over a medium heat for 2-3 minutes or until slightly darkened. Tip the seeds into a large serving bowl and stir in the vinegar, olive oil and some seasoning.
- Drain the carrots then add to the bowl with the cumin, turning to coat in the oil and vinegar. Leave to cool to room temperature.
- To prepare the oranges, peel and halve each one then cut into chunks. Fold into the carrot mixture with the beetroot, goat’s cheese and parsley. Serve immediately.
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