Roast Beetroot, ClemenGold and Goats Cheese Salad
As summer comes to an end and autumn sets in, many of us will be returning to old stodgy meals, but if you’re keen to keep the summer buzz going as long as possible, then why not try this citrusy salad with the superior tasting ClemenGold, fennel, watercress, beetroot and goats cheese.
ClemenGold is a wonderfully sweet, easy-peeling citrus fruit, and with a vibrant orange colour, fragrant aroma, and refreshing, juicy flavour, it is the perfect addition to any salad or chilled as a convenient school snack for kids.
In the following video, chef and author Sophie Michell shows you how to create this beautiful salad that will brighten your kitchen table and your palate.
Ingredients:
Salad lettuce leaves
1 head of fennel
1 bunch of watercress, washed and trimmed
4 medium sized, ready-cooked beetroot
3 ClemenGolds
300g of soft rind-less goats cheese
Sea salt and black pepper to season
Dressing:
1 ClemenGold
25ml white wine vinegar
75ml extra virgin olive oil
1 tbsp of finely chopped chives
For the dressing, zest and juice the ClemenGold into a small saucepan, add the vinegar, bring to the boil, then turn down and simmer for 15 minutes or until reduced by half. Then take off the heat, cool completely, add the olive oil and chives.
For the salad, take the lettuce leaves, trim and slice the fennel as thinly as possible, then mix with the dressing and the watercress.
Slice the beetroot into six and peel the 4 ClemenGolds, then slice through the middle, to get lovely flower like slices.
To serve, plate up a pile of the leaves and fennel and top with the beetroot and ClemenGolds, then crumble over the goats cheese.
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