Boiled beetroot wedges in a honey vinaigrette on rocket, with crumbled feta and walnuts. Serves 4.
about 500 g, leaves trimmed off4piece
1,500ml
3tbsp
1tbsp
1tsp
0.5tsp
1pinch
60g
100g
40g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | about 500 g, leaves trimmed off | — | |
| 2 | | 1,500ml | — | — | |
| 3 | | 3tbsp | — | — | |
| 4 | | 1tbsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 0.5tsp | — | — | |
| 7 | | 1pinch | — | — | |
| 8 | | 60g | — | — | |
| 9 | | 100g | — | — | |
| 10 | | 40g | — | — |
Put the beetroot in the medium saucepan.
Beetroot · 4 piece
Pour in enough cold water to cover them.
Water · 1,500 mlBring to the boil over a high heat.
Turn the heat down and simmer for about 40 minutes, until a knife slides easily into the largest one.
Leave for 15 minutes, until cool enough to handle.
Lay the beetroot on the chopping board.
Rub off the skins with your fingers; wear gloves if you don't want pink hands.
Cut each beetroot into 6 wedges.
Pour the olive oil into the small bowl.
Extra-virgin olive oil · 3 tbsp
Add the vinegar.
Red wine vinegar · 1 tbspAdd the honey.
Honey · 1 tspAdd the salt.
Salt · 0.5 tspAdd a pinch of pepper and whisk with the fork until combined.
Ground black pepper · 1 pinch
Pour half the dressing over the beetroot and turn it gently with the spoon.
Spread the rocket over the serving platter.
Rocket · 60 gCrumble the feta over the top.
Feta · 100 gLay the walnuts on the board.
Walnuts · 40 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 piece | | Put the beetroot in the medium saucepan.⏱ 10sResultBeetroot |
| 2 | 1,500 ml | | Pour in enough cold water to cover them.⏱ 15sResultBeetroot to boil |
| 3 | — | | Bring to the boil over a high heat.⏱ 8 minResultBoiling beetroot |
| 4 | — | | Turn the heat down and simmer for about 40 minutes, until a knife slides easily into the largest one.⏱ 40 minResultTender beetroot |
| 5 | Tender beetrootstep 4 | | Drain them in the colander.⏱ 15sResultDrained beetroot |
| 6 | — | | Leave for 15 minutes, until cool enough to handle.⏱ 15 minResultCooled beetroot |
| 7 | — | | Lay the beetroot on the chopping board.⏱ 10sResultCooled beetroot |
| 8 | — | | Rub off the skins with your fingers; wear gloves if you don't want pink hands.⏱ 2 minResultPeeled beetroot |
| 9 | — | | Cut each beetroot into 6 wedges.⏱ 1 min 30sResultBeetroot wedges |
| 10 | Beetroot wedgesstep 9 | | Put them in the mixing bowl.⏱ 10sResultBeetroot wedges |
| 11 | 3 tbsp | | Pour the olive oil into the small bowl.⏱ 10sResultExtra-virgin olive oil |
| 12 | 1 tbsp | | Add the vinegar.⏱ 5sResultOil and vinegar |
| 13 | 1 tsp | | Add the honey.⏱ 5sResultOil, vinegar and honey |
| 14 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted dressing |
| 15 | 1 pinch | | Add a pinch of pepper and whisk with the fork until combined.⏱ 20sResultHoney vinaigrette |
| 16 | Honey vinaigrettestep 15 | | Pour half the dressing over the beetroot and turn it gently with the spoon.⏱ 20sResultDressed beetrootused in step 18 |
| 17 | 60 g | Spread the rocket over the serving platter.⏱ 15sResultBed of rocket | |
| 18 | Dressed beetrootstep 16 | | Spoon the beetroot over the rocket.⏱ 20sResultBeetroot and rocket |
| 19 | 100 g | Crumble the feta over the top.⏱ 30sResultBeetroot with feta | |
| 20 | 40 g | | Lay the walnuts on the board.⏱ 5sResultWalnuts |
| 21 | Walnutsstep 20 | | Chop them roughly.⏱ 30sResultRoughly chopped walnuts |
| Total Time | 1 hr 13 min | ||
| Nutrient | Per serving |
|---|---|
| 229kcal | |
| 7g | |
| 23g | |
| 6g | |
| 4g | |
| 2g | |
| 0.8g | |
| 575mg |
Boiled beetroot wedges in a honey vinaigrette on rocket, with crumbled feta and walnuts. Serves 4.
What you’ll doYou will boil whole beetroot until tender, rub off the skins and cut them into wedges, dress them in a honey vinaigrette, then pile them on rocket with crumbled feta and walnuts.
