If you are looking to whip up some tasty salads this spring but are in need of some foodie inspiration then its time to jump on
the Beet train! Fast becoming one of the most fashionable vegetables of 2014 it’s not hard to see why the humble old beetroot is making a comeback. With a seriously impressive nutrient profile, beets offer a range of health benefits to keep you looking a feeling your best. Available just about all year round these colourful little flavour bombs are the perfect accompaniment to just about any dish. If you want to find out what all the fuss is about, give this recipe a go, it will not disappoint!
Warm Lamb and Veggie Salad with Baby Beets, Labneh and Candied Walnuts
(Serves 2 people)
- 1 bunch fresh baby beetroots, peeled and trimmed
- 200g pumpkin, cut into 1cm thick slices
- 1 small eggplant, cut into 1cm thick slices
- ½ punnet cherry tomatoes, halved
- 1x red onion, quartered
- 100g baby spinach leaves, washed
- 250g lamb loin (backstrap), trimmed
- 1 clove garlic, crushed
- 1/3 cup walnuts
- 1 tbsp maple syrup
- 100g marinated labneh or fetta cheese
- fresh thyme
- olive oil
- balsamic vinegar
What to do…
Preheat oven to 180 degrees Celsius.
Place the lamb in a bowl and rub with olive oil and the crushed garlic. Season with salt and pepper and set aside.
Top and tail and then peel the beets. Slice them in half and then add to a lined baking dish along with the sliced eggplant, pumpkin, red onion and cherry tomatoes.
Drizzle the vegetables with olive oil and balsamic vinegar and season with salt and pepper. Sprinkle with some fresh thyme leaves and place in the oven to cook for approximately 45mins or until the veggies are soft and slightly browned.
Meanwhile, heat a non-stick fry pan over a medium-high heat. Add the walnuts, maple syrup and a light sprinkling of sea salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Set aside to cool.
When almost ready to serve, place a non-stick fry pan over med-high heat and cook the lamb. Approximately 3 minutes each side for medium rare. Once cooked to your liking remove from the heat and set aside to rest for 4-5mins before slicing.
Meanwhile, layer the baby spinach leaves over a large serving platter and then top with the roasted vegetables. Finally add the sliced lamb and sprinkle over the candied walnuts and labneh.