Categories

Sign up to the Grandma Singleton newsletter

Grandma Singleton's Parlick Fell Roasted Beetroot and Grapefruit Salad

Serves 2 - 4

parlick-beet-grapefruit.bmp

 

Ingredients  

For the salad:
150g Grandma Singleton's Parlick Fell Pure Sheep's Milk cheese
300g Trimmed, uncooked beets 
30g Roasted hazelnuts 
50g Thyme, sprigs    
1 Frisee lettuce   
1 Grapefruit 

For the dressing:
100ml Olive oil 
20ml Grapefruit juice 
4g Thyme, finely chopped    
4g Caster sugar   
Salt & pepper   

 

Method 

  1. Weigh all ingredients listed above.
  2. Pick the lettuce off the stalk and wash in cold water 2-3 times until all grit and dirt has gone.
  3. To roast the beetroot, place in cooking foil with a generous amount of rock salt and thyme sprigs. (Tip - Wrap the beetroot in the foil to reduce cooking time)
  4. Cook for about 45 minutes (until soft) at 170 degrees C, then allow to cool.
  5. Peel the grapefruit with a sharp knife and then slice out each segment avoiding the pith, retain any juice.
  6. Place the hazelnuts on a baking tray and roast in a pre-heated oven (180 degrees C) for 3-5 mintues (until golden brown) and leave to cool.
  7. Peel the beetroot by using a small veg prep knife to remove the skin, slice into little wedges.
  8. To make the dressing, whisk the grapefruit juice, thyme, sugar and slowly add the olive oil. Season to taste.
  9. To assemble the salad, arrange the beetroot and grapefruit on the plate, crumble the cheese and hazelnuts on to it and place the dressed frisee on top.
  10. Drizzle the rest of the dressing over the rest of the salad.