Beetroot and Pear Salad with Orange and Honey Vinaigrette
A quick, tasty, healthy and impressive dish — proof that eating well every day is possible.
Prep Time
15 min
Cook Time
25 min
Servings
2
Difficulty
Beginner
Introduction
Is it possible, amid the rush of daily tasks, to make a quick, tasty, healthy and impressive dish in just minutes? Yes, it is! And this creative salad is proof of that.
Instructions
Prepare the Salad
-
Cook the beetroot. Cut the beetroot in half and place it in a small saucepan with the thyme, covering with water. Bring to the boil for 20 minutes, or until cooked but still slightly firm in the centre. Rinse the beetroot and peel it. Cut the beetroot into medium rounds.
-
Prepare the pear. Cut the pear, skin on, into quarters, removing the core.
-
Grill. Heat a griddle pan with a drizzle of olive oil. Start by grilling the pears on each side, sprinkling with fleur de sel and turning them once caramelised. Set aside. Now grill the beetroot rounds on each side, with another drizzle of olive oil and fleur de sel.
-
Toast the hazelnuts. Roughly crush the hazelnuts. Toss them into a frying pan and toast lightly.
Vinaigrette
- Prepare the vinaigrette. Place the finely chopped shallot, orange juice, honey, olive oil, balsamic vinegar, fleur de sel and pepper in a jar. Close the jar and shake well to emulsify.
Serve
- Plate. On a wide, flat plate, lay out the rocket. On top, arrange the beetroot rounds, slightly overlapping them with the pears. Scatter the hazelnuts and roughly broken goat cheese. Sprinkle with a little orange zest as well. Drizzle with the vinaigrette.