Baked beetroot with watercress, hazelnuts and an orange, black mustard seed and sherry vinegar dressing
Roasting beetroots with sherry vinegar really brings out their sweetness and flavour. The tender beetroots are then layered up into this beautiful salad that is finished with a dressing using the heat of mustard seeds, the bite of orange and the sweet-sour notes of delicious Moscatel sherry vinegar for perfect balance.
To serve: 4
Time: 1 hour 15 mins
4 large raw red beetroot
2 garlic cloves
2 thyme sprigs
100ml Barbadillo Vinagre de Jerez Reserva or Barbadillo Vinagre de Jerez
Reserva Ecologico
40g whole hazelnuts
60g watercress
75ml extra virgin olive oil
2 tsp black mustard seeds
1 orange
75ml Barbadillo Barbadillo Vinagre de Jerez Reserva al Moscatel
Preheat the oven to 200C.
Trim each beetroot so there is just a few centimetres of root / stalk at each end. Put the beetroots into a baking dish with the garlic and thyme. Pour over the Barbadillo Reserva or Organic Reserva sherry vinegar along with 50ml water. Cover and bake for around 50 minutes until the beetroots are tender to the point of a knife. Take them out of the dish to cool, and in the meantime put the hazelnuts onto a baking tray and into the oven for 5 mins to toast. Transfer the nuts to a clean tea-cloth and rub at them to remove the skins.
Trim the ends way from the cooled beetroot, rub away the skins, and cut the flesh into slices or chunks as you prefer. Transfer to a serving plate and add the watercress. Gently crush the toasted nuts and scatter them over.
Heat the olive oil in a small saucepan, add the black mustard seeds and as soon as they start to pop take them o
ff the heat.Whisk in the juice of the
orange and the Moscatel sherry vinegar. Pour the dressing over the plated beetroot and watercress, being sure to use all the mustard seeds. Give it all
good grinding of pepper, scatter over some salt flakes, and serve.
