Roast Beetroot, ClemenGold and Goats Cheese Salad
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Roast Beetroot, ClemenGold and Goats Cheese Salad
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TV chef Sophie Michell has developed a range of recipes using delicious ClemenGold - a juicy and sweet-tasting clementine, with an outstanding taste and a fresh, citrus scent. It has an eye-catching bright, orange skin, is virtually seedless and is easy to peel. ClemenGold is available in UK supermarkets throughout the summer, until late September.
Sophie says: 'This is such a vibrant, fresh salad! Beetroot is a fashionable and healthy ingredient in its own right, but the zingy addition of the ClemenGold makes it very special. This would be great served as a light lunch or a side to grilled Chicken, duck or even fish.'
Ingredients
- Salad lettuce leaves
- 1 head of fennel
- 1 bunch of watercress, washed and trimmed
- 4 medium sized, ready-cooked beetroot
- 3 ClemenGold
- 300g of soft rind-less goats cheese
- Sea salt and black pepper to season
- Dressing:
- 1 ClemenGold
- 25ml white wine vinegar
Serves:
4
Directions
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- ClemenGold and Almond Torte with Pomegranate Salad and Greek Yoghurt
- Pan-fried Turkey Steaks with ClemenGold and Sage Butter Sauce
- Salad of Grapefruit, Beetroot, Baby Leaves, Buffalo Ricotta and Minted Croutons
- Beetroot, new potato and smoked eel salad with dill cream
- Goats' Cheese and Roasted Red Pepper Sandwiches
- For the dressing, zest and juice the ClemenGold into a small saucepan, add the vinegar, bring to the boil, then turn down and simmer for minutes or until reduced by half. Then take off the heat, cool completely, add the olive oil and chives.
- For the salad, take the lettuce leaves, trim and slice the fennel as thinly as possible, then mix with the dressing and the watercress.
- Slice the beetroot into six and peel the ClemenGold, then slice through the middle,
Source: ClemenGold
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