Prep time: 20 minutes plus pickling time
Cook time: 25 minutes
What you need:
3 medium beetroot
1 tsp. flaked salt
30 mlspiral maple syrup
80ml cider vinegar
6 small beetroot with stalks if possible, different colours, red, rainbows, golden
1 tsp. cinnamon
40ml extra virgin olive oil
40ml Maple syrup
80ml apple cider vinegar
1tsp salt flakes
200g Yumi’s beetroot dip
2 -3 mandarins, peeled and sliced into round wheels mandarins.
2 Tbsp. hazelnuts, toasted until scorched, chopped
40g store bought packet beetroot chips
¼ bunch Mint leaves
Step 1: Preheat oven 200C
Step 2: To roast the beetroot cut the 6 beetroot in 1cm slices. Toss them in cinnamon, salt pepper and 40ml extra virgin olive oil. Lay on a baking tray, roast for 20-30 minutes until cooked through. Remove from the oven and allow to cool.
Step 3: To make the pickled beetroot, peel the beetroot, slice thinly on a mandolin and julienne. Pour over maple syrup, vinegar and salt, toss and set aside for about 15 minutes or so.
Step 4: To assemble the salad, spoon a generous amount of beetroot dip on the bottom of a platter, top with roasted beetroot slices and mandarin. Sprinkle a little salt on the mandarin. Scatter over pickled beetroot, crumbled goats cheese, beetroot chips and hazelnuts.
Nut alternatives, almond, walnuts, pepitas
Use oranges or blood oranges in place of mandarins