Beet Salad Recipe Jamie Oliver Food

AMAZING DRESSED BEETS

Steps:

• Reserving any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes, or until tender.
• Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar.
• Peel the remaining 3 clementines, slice into fine rounds and arrange on your plates.
• Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins. Halve or slice a few, then toss them all in the dressing.
• Taste, season to perfection with sea salt and black pepper, then pick in the tarragon and toss with the reserved beet leaves.
• Divide between your plates, crumble over the goat's cheese and walnuts, and drizzle lightly with extra virgin olive oil.

CANDIED BEET SALAD

Steps:

• Give the beets a good clean, then place them in a large pan and cover with cold water. Bring to the boil over a high heat, then cover, reduce to a simmer and cook for about 1 hour, until they are soft. Drain and set aside to cool. As soon as they are cool enough to handle, peel off the skins and roughly cut into 3cm wedges.
• While the beets are cooking, toss the seeds in a little olive oil with the paprika and a pinch of sea salt and black pepper, then toast them in a dry frying pan until golden. Remove from the pan and set aside.
• Make the dressing by whisking the buttermilk in a jug with the juice of half the lemon and a good lug of olive oil. Season well. Chop the herbs and stir them into the dressing. Leave to one side.
• Melt the butter in the frying pan you toasted the seeds in, and finely grate in the zest of the orange. Add a squeeze of orange juice, the cinnamon and sugar and a good pinch of salt and pepper. Bring to the boil and leave to bubble away for around 10 minutes until caramelised and sticky. Remove from the heat and toss through the cooked beets. Leave them to cool slightly in the pan, then spread out onto a platter.
• Toss the salad leaves with the buttermilk dressing and scatter over the beets. Finish with the toasted seeds.

FOIL-ROASTED SMOKED BEETS - JAMIE OLIVER

Steps:

• Tear a large square of heavy duty aluminum foil. Place half the beet leaves on the foil. Pile beets and rosemary on the leaves, then cover with the remaining leaves. Wrap foil tightly around beets. Prick package all over with the tip of a small knife.
• Bury the package in hot coals on your grill (or place in a 500 degree oven) for 40 minutes or until tender. Test by poking with the tip of knife; if it slides into the center and then out again without sticking, they're done.
• Discard rosemary and beet leaves. Peel away any very burned areas on the beetroots. Cut into bite sized chunks. Roll parsley and tarragon together and shred into chiffonade. Dress beets with vinegar, salt, pepper, olive oil, tarragon and parsley. Serve with medium-rare steaks.

JAMIE OLIVER'S BEST PASTA SALAD

Steps:

• Bring a large pan of salted water to the boil.
• Throw in the pasta and garlic and simmer for about 5 minutes or until al dente, and drain.
• Put the garlic to one side for the dressing.
• Put the pasta in a bowl.
• Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl.
• Squash the garlic cloves out of their skins and pound in a pestle and mortar.
• Add the vinegar, oil and seasoning.
• Drizzle this over the salad, adding a little more seasoning to taste.