Beetroot and chicory salad with garlic and herb vinaigrette

  • Preparation Time10 mins
  • Cooking Time90 mins
  • Serves4
  • DifficultyEasy

For the beetroot and chicory salad

3 to 4 small-sized red beetroot, greens trimmed
65ml olive oil
Salt, for seasoning
4 large or 6 small heads chicory, cored
Garlic and herb vinaigrette, recipe follows

For the garlic and herb vinaigrette

30ml red wine vinegar
Salt and pepper, to taste
1 small shallot, finely chopped
1 clove garlic, finely chopped
15ml dijon mustard
3g chopped fresh chives
6g chopped fresh tarragon leaves
3g chopped fresh flat-leaf parsley leaves
65ml olive oil
For the beetroot and chicory salad:

1) Preheat the oven to 190C/Gas 5.

2) Place a large sheet of aluminium foil on a baking tin. Place the beetroot on top, drizzle with the olive oil and sprinkle with salt, then fold the long and short edges of the aluminium foil up to the middle and roll together, making a packet with the beetroot inside. Put in the oven and roast until fork-tender, about 1 1/2 hours. (Can be done a day or two ahead of time.) Allow to cool, then slip the skins from the beetroot, trim the ends, and cut into 1-cm cubes. Set aside.

3) Quarter the chicory lengthwise, then slice crosswise into 1-cm thick moons. Combine the beetroot and chicory in a salad bowl and toss with the Garlic an herb vinaigrette. Season with additional salt and pepper, if necessary. Serve immediately.

For the garlic and herb vinaigrette:

1) In a small glass bowl, dissolve the salt in the vinegar, then add the pepper, shallot, garlic, mustard, and herbs and combine well.

2) Whisk in the olive oil in slow, steady stream until the dressing is thickened. Alternatively, place all ingredients in a glass jar, close the lid, and shake vigorously.

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