Warm Summer Salad
Member recipe by harrietrose24
Team Green Britain ambassador and eco-restaurateur, Jamie Grainger-Smith, is helping inspire and encourage the British public to get greener in the kitchen with simple tips and delicious recipes. Jamie has been working with EDF Energy, Britain's largest producer of low carbon electricity, to develop low carbon recipes which use delicious and locally-grown or seasonal produce to reduce food miles as well as helping to limit the amount of food we throw away.
- 8 small beetroot, about 75g each
- 3 tbsp English rapeseed oil
- 3 x 125g English goats cheese such as (Capricorn or Gevrik or Welsh creamy)
- 50g local summer leaves (from your local farm)
- 100g sprouting beans or 50g seed mix
- Salt & freshly ground black pepper
- For the dressing:
- 50ml English EV rapeseed oil
- 2 tbsp lemon juice
- Crushed clove of garlic
- 2 tsp English clear honey
- 1tbsp chopped chives, savoury or sorrel
- Heat the oven to 200 degrees centigrade. Wash the beetroot and trim the root and the top. Cut in half and place in roasting dish Pour over the oil and coat the beetroots. Season with salt and freshly ground black pepper. Place in the oven and cook for 30-40 minutes until tender.
- Place all the ingredients for the dressing in a jam jar and shake to combine.
- To assemble, place the leaves in 4 bowls, crumble over the goat's cheese and sprinkle the sprouts or seeds.
- Arrange the beetroot around the edges and drizzle over the dressing. Serve with fresh country bread.
- Chef's Tip - Jamie Grainger Smith comments: "It's easy to think that you can't make a difference on your own but by simply stopping to think before you eat and drink, you can! I've been working with Team Green Britain to show how simple changes such as looking at where your food comes from, eating what's in season or visiting a local butcher or deli can make your cooking more fun, more sustainable and even more delicious."