(Recipe courtesy of Hirsch´s from A Taste of Hirsch’s Cook Book available at all Hirsch stores countrywide)
What a pretty addition this salad makes to our table. This salad is set to become a firm favourite, as it can be made a day ahead and the flavours are enhanced by this pre-preparation.
Serves 6 – 8
4 raw beetroot, peeled and cut in half and then into wedges, *par-cooked
2 red peppers, seeded and cut into cubes
4 carrots, peeled and cut into julienne strips
2 red onions, peeled and cut in half and then into wedges
2 cloves garlic, peeled and cut into slivers
125 ml olive oil
60 ml balsamic vinegar
15 ml brown sugar
25 ml sweet chilli sauce
5 ml mustard powder
100 g feta or goat’s cheese, crumbled
100 g fresh figs, cut into quarters (optional)
25 ml fresh coriander leaves
1.Preheat oven to 200°C/180ºC fan/Gas mark 6.
2.Place beetroot, red peppers, carrots, onions and garlic into an oven roasting pan. Pour over olive oil and toss vegetables until well coated.
3.Bake: for 25 – 30 minutes until vegetables are just tender and golden brown.
4.Combination/Solar Dom: 200°C +70% microwave energy for 15 – 20 minutes until vegetables are just tender and golden brown.
5.Cool slightly. Mix together balsamic vinegar, sugar, sweet chilli sauce and mustard powder and pour over the warm vegetables. Mix gently together.
6.Place vegetables onto a serving platter, top with feta cheese, fresh figs if using and coriander leaves
•*Microwave beetroot wedges on 100% power for 8 – 10 minutes first. This cuts down on the roasting time dramatically. The same procedure can be used for the carrots.
•Use ready cooked beetroot to save on the preparation time. Roast as above.
•Use ready prepared carrot julienne strips
•A creamy salad dressing also works well with this salad in place of the balsamic vinegar mixture.
•Do bear in mind that olive oil is high in calories so use moderately.
•Store olive oil in a cool dark place as sunlight and heat can destroy certain properties in the oil.