Summer Vegetable Salad
On the weekend I popped into my local specialty supermarket looking for some inspiration for a new recipe, and I was taken first by the array of vegetables they had; and that is how this recipe came about! A summery vegetable salad made up of roasted squash, crisp radish, ribbons of fresh carrot, pomegranate, edible flowers and roasted baby beetroot glazed with Barker's Of Geraldine Blackcurrant & Red Onion Jelly. With only a few extra ingredients, this salad looks beautiful and takes minimal effort, the perfect side for your next BBQ or dinner party.
If you can't find baby beetroot, you can easily substitute them for regular beetroot and roast them for a longer period of time. The Blackcurrant & Red Onion Jelly enhances the natural sweetness of beetroot, while adding an extra element of flavour to the salad. You can also try the beetroot relish if you can't find the blackcurrant & red onion! The edible flowers are an added extra to give the salad a pop of colour, and makes the salad so beautiful. For more edible flower inspiration, visit this link: http://bit.ly/1jeVkDU.
If you can't find baby beetroot, you can easily substitute them for regular beetroot and roast them for a longer period of time. The Blackcurrant & Red Onion Jelly enhances the natural sweetness of beetroot, while adding an extra element of flavour to the salad. You can also try the beetroot relish if you can't find the blackcurrant & red onion! The edible flowers are an added extra to give the salad a pop of colour, and makes the salad so beautiful. For more edible flower inspiration, visit this link: http://bit.ly/1jeVkDU.
Ingredients:
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Method
- In a small bowl, mix together the Barker's of Geraldine Blackcurrant & Red Onion Jelly with a dash of olive oil. Brush the baby beetroot with the relish, and roast in the oven at 180c until tender, basting with the glaze once halfway through the cooking. At the same time, slice the squash into 2cm thick pieces and roast until tender and golden in colour.
- Slice the radish into thin slices, and use a vegetable peeler to create thin ribbons of carrot.
- To assemble the salad, lay the salad leaves on a platter. Start layering the salad with the roasted squash, baby beetroot, carrot, radish and pomegranate. Sprinkle over the feta, arrange the edible flowers and finish with a generous drizzle of olive and season with salt and pepper. Serve with extra Barker's of Geraldine Blackcurrant & Red Onion Jelly if desired.
