Beet Salad with Parmesan and Rocket Leaves

23. August, 2009

This is the perfect late summer salad. It has vibrant colours and a slightly sweet taste with a peppery kick. I adore beets (beetroots), especially baked as it brings out their subtle sweetness. I had a similar salad when eating out at a Gordon Ramsay pub in London recently and thought to myself that this was perfect for recreating at home. Note that the salad was served with a poached egg but as I don't know how to poach eggs I just served soft boiled eggs instead. Although I am not one for using egg yolks, it suits this salad absolutely perfectly and is used here as a salad dressing. I added the pear for extra sweetness but you can omit it if you prefer.

Note that it will take 35-45 minutes to bake the beet.

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A wonderfully healthy salad with vibrant colours

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This recipe is:

Gluten free
Nut free

This recipe is easy to make:

Lactose (dairy) free

Beet Salad with Parmesan and Rocket Leaves

Serves 2-3 people as a side dish

Ingredients

1 beet (beetroot), baked
75 grams (2¾ oz) rocket leaves (ruccola/aragula)
10 grams (¼ oz) parmesan, shaved
2 soft boiled eggs (or poached)
1 pear, ripe, sliced thinly
A pinch of pepper (black)

Preparation

Lightly scrub the beet under cold, running water.
Pack the beet in aluminium foil and place in a oven proof baking dish. Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 35-40 minutes or until easily pierced with a sharp knife.
Allow the beet to cool completely and then rub the skin off with your fingers (use gloves if you don't want your hands to become purple!).
Cut the beet into small wedges or slice it.
Wash the 75 grams rocket leaves and arrange on a large salad dish.
Shave the 10 grams parmesan into thin slices (you can use a sharp knife or a cheese slicer).
Peel and core the pear and slice finely.
In a small saucepan, boil the 2 eggs for 3-5 minutes (depending on size).
Arrange the pear, beet and parmesan slices on top of the ruccola. Be careful not to mix the salad as the beet will turn everything purple or pink.
Serve with the eggs and pepper.

Tips

You can use other types of salad leaves if you prefer.
You can omit the pear if you prefer a less sweet taste.
Adding feta cheese to the salad makes a nice addition, just use fresh feta cheese in brine.