I`m very into beets, but I definitely prefer them with a spicy, tangy sauce in order to cut through some of the earthy sweetness. These I`ve bakes in a spicy kimchi marinade and served with crème fraiche and radicchio. If bitter leaves are not your cup of tea, just use whatever leafy veggies you pre…
Clean and peel the beets. Cut into wedges. Add to a bowl and dress with a little olive oil, salt and black pepper. Arrange in an even layer to a sheet pan lined with parchment paper. Bake in the middle of the oven for 15 minutes, or until the beets are more or less soft.
3
Finely slice the kimchi and mix with the gochujang (or any other chili paste of your choice), honey, lemon juice and a little olive oil. Season with some salt and pepper.
4
After the beets has been roasted for 15 minutes, remove from the oven, dress them in the marinade and continue to bake for 5-10 minutes more (or until they have a nice colour). Let them cool down slightly.
5
Toast the hazelnuts in a hot pan. Cool them down and chop roughly.
6
Clean your radicchio (or any other leafy green you prefer), dry well and dress with a little olive oil, salt and maybe a little squeeze of lemon juice.
7
Add the crème fraîche in a layer to a serving plate and top with the radicchio and roasted beets. I also like to "deglace" the oven sheet in order to make use of the delicious roasted marinade that is left. I do this by adding a little olive oil and lemon juice to the sheet and using a spatula to carefully scrape off all the flavourful bits. I sprinkle this on top of the salad.
8
Finish with fresh herbs (I used chervil, but basically any soft herb will be delicious), the hazelnuts and a sprinkle of chili flakes. Voila!
