Recipe of The Month – July 2022

Try our July 2022 Recipe of the Month! Roasted Mereworth Beetroot Salad with apple, fennel, toasted walnuts and a balsamic reduction.

Servings: 2 people

Prep time: 10 minutes

Cooking time: 1 hour

Ingredients:

• 60ml white wine vinegar
• 60ml balsamic vinegar
• 120ml walnut oil
• 4 small / medium Mereworth Beetroots, peeled and cubed
• 1/2 Mereworth Fennel Bulb, thinly sliced
• 1 apple, cut into matchsticks
• 30g chopped, unsalted toasted walnuts
• 30g crumbled Blue cheese
• Salt and freshly ground black pepper

Directions:

To Toast the Walnuts: 

1. Add to a small sauté e pan over medium-low hear
2. Stir of toss occasionally until slightly coloured and fragrant
3. Remove from heat and allow to cool

To Roast the Beetroot:

1. Preheat oven to 180c
2. Wash beetroot, then while still wet, put into a baking dish lined with a large piece of foil
3. Toss beetroot with a generous pinch of sale and 60ml of the walnut oil
4. Fold foil to seal completely shut. Roast beets until soft (pierce through foil to check cooked through), approximately 45 – 50 minutes.
5. Chill in the fridge until cold.

To make the Balsamic Reduction:

1. In a small saucepan, add balsamic vinegar and set over medium-low heat.
2. Allow the vinegar to heat and evaporate until thick and syrupy
3. Remove from heat and allow to cool

To assemble the salad:

1. In a large salad bowl, add white vinegar, remaining 60ml walnut oil, cold beetroot, toasted walnuts, fennel, apple, and salt and pepper to taste.
2. Toss well
3. Crumble blue cheese on top and drizzle balsamic vinegar reduction.
4. Serve and enjoy.