Another week, another successful aquaponics harvest. This week we pulled out two varieties of beetroot and they are absolutely stunning – one vibrant yellow and the other red and white ringed. We planted these on a whim, not really knowing if the actual produce would taste any good – we just wanted to try something new. We were however rewarded for our efforts. Both beetroot varieties were much milder in their earthy flavour compared to the traditional purple beetroot and boasted the most amazing colours.

It is such a rewarding experience to grow, harvest and eat something you have grown from scratch – its humbling, peaceful and always tastes that little bit better (or perhaps that’s all in my mind?). Regardless, I love gardening and the relief it brings me after a hard day in ‘corporate-world’ – it slows the pace and relaxes your mind, reminding you of the simple pleasure of getting your hands dirty. It’s the ultimate therapy, give it a go.

This is a super simple salad, and while its been done before, it’s still a good option. I felt compelled to try out these different beetroots and roasting them is usually my preferred method – I find it gives them a more defined flavour. Plus who doesn’t love an excuse to eat chevre – goat’s cheese heaven! Just do me a favour and make sure you buy a good one, it makes the world of difference in a salad of so few ingredients.

Serves 4, as a side salad

 

The list:

3 large handfuls of rocket

1 large Chioggia beetroot (ringed variety)

4 small Golden beetroots

Block of chevre

1 handful of walnuts

Balsamic vinegar

Olive oil

Salt and pepper

 

The method:

1. Preheat oven to 200°C
2. Cut the beetroot leaves off and place (roots and all) into a roasting dish with a drizzle of olive oil (cook large ones first, and throw smaller ones in later). Roast for around 40 minutes to 1 hour – they will be cooked when a cake skewer can be poked into them.
3. Once beetroots are cooked, remove from oven and carefully peel off the skin. Cut the tops and bottoms off. Then cut into bite size chunks.
4. Toast walnuts in a dry pan for a few minutes until they smell amazing, being careful not to burn them.
5. Into a large bowl arrange rocket, then top with beetroot pieces, toasted walnuts and finally break over chunks of the chevre.
6. Before serving drizzle with balsamic vinegar and olive oil, season with salt and pepper.

Easy, simple and delicious. Enjoy! Try my Crunchy raw beetroot salad for another way to use beetroots in a salad.