| Beetroot, Goats Cheese & Satsuma Salad |
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Richard is the Chef Patron at The Crown and Thistle in Rockcliffe just outside of Carlisle. He re-opened the country pub in June last year, with Jo and their team, many of whom worked together at The Queens in Warwick on Eden and previous to that, The Black Swan Inn, Culgaith. Richard has been a Chef for over 20 years, gaining most of his experience in the Lakes before becoming a Head Chef in 2006.
"I have used Inter Fresh in my businesses since Will first started. The quality of the produce is second to none. We like to support small local businesses, and this is certainly one of the best! We have enjoyed receiving our Boxed Fresh deliveries at home each week since the lockdown began. It’s a great way to get fantastic fresh produce with variety. I was pleased to spot the Beetroot in this week’s box, with the weather being so good there was only one way to go! This is a simple salad, but so tasty. It works well as a starter, a lunchtime dish or it is a great accompaniment at a BBQ." |
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Ingredients: -1 Medium Sized Beetroot -1 Satsuma -1 Thick Slice of Goats Cheese -Olive Oil -Balsamic Vinegar |
-1/2 Baguette -Dried Oregano -Sea Salt -1 Baby Gem Lettuce -Pesto -Cracked Black Pepper |
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Method: 1. Boil your beetroot in water until it feels tender to put your knife into it. This takes approximately 40 minutes.
2. Peel and segment your satsuma.
3. When your beetroot is cooked drain the water. Wait until it is still warm, but cool enough to handle and peel. The beetroot can be put to the side as it is now ready to use.
4. To make the croutons, put approximately 3 tablespoons of olive oil on an oven proof tray. Cut 8 slices of your baguette about 1-1.5cm thick. Place them on your tray in the oil, coating both sides and sprinkle each one with a pinch of oregano and sea salt. Place in the oven at 180 degrees for 10 minutes or until crisp and golden brown.
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5. Dice or slice your cooled beetroot however you prefer and place in a bowl with your segments and baby gem leaves. Gently drizzle with balsamic vinegar and olive oil and stir to evenly coat.
6. Place into your bowl adding the cooled croutons. Using your hands tear your goats cheese into required sizes and place on top. Drizzle with pesto and grind your black pepper over the top. |
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Our NEW salad box is here! Available to add to your subscription from Wednesday! |
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