What a wonderful way to use the harvest bounty to its absolute best. You can use golden beets along with red beets to make it more colourful if you wish, but the main part of this salad is the golden beet. These are soooooo yummy.
- 1 bunch of golden beets. trimmed and scrubbed
- 2 tbsp. olive oil, divided
- coarse salt
- 1 bunch baby spinach, washed and stems removed
- 2 large radishes, sliced thin
- 1 avocado, peeled and sliced
- 1 blood orange or large orange, pith removed and segmented
- 1 tsp. red wine vinegar
- 1/3 cup goat cheese, crumbled
Preheat oven to 425 degrees. Place the beets on a parchment lined baking sheet after rubbing them with 1 tbsp. olive oil. Fold the parchment paper around them and wrap this in tin foil, making sure to seal it up. Cook for abut 30-35 minutes. Remove from the oven, open up the packets and let cool. Remove the skins and then cut into wedges.
Combine the spinach, radishes, avocado, orange segments and beets in a large bowl. Season lightly with salt and freshly ground pepper.
Whisk together the remaining oil and wine vinegar until combined. Drizzle over the salad and gently toss. Top with the goat cheese.
Bass with Papaya Salsa
This is a really tasty dish. The salsa really works.
Serves 4
For the Fish, you need:
- 1 1/2 tbsp paprika
- 1 tbsp minced fresh garlic
- 1 tbsp. extra virgin olive oil
- 1/2 tbsp. chili powder
- 1/2 tbsp finely chopped fresh oregano
- 1/4 cup lime juice
- 4 sea bass fillets
Put all dry ingredients in a food processor until almost smooth. Add juice and blend well. Season with a little salt and pepper. Rub the mixture on each fillet, cover and place in the fridge for a couple of hours.
When ready, preheat the grill, remove the fish from the marinade and grill approximately three minutes on each side.
For the Dressing:
- 1/8 cup plus 1 tbsp. lime juice
- 1/8 cup extra virgin olive oil
- 1 tbsp. Sherry vinegar
- 3/4 tbsp. finely chopped fresh mint
- 1/2 tbsp. chopped fresh ginger
Whisk the ingredients together and keep in fridge until ready to serve. Add the dressing at the last to a small bag of spring baby greens, two large mangoes, thinly sliced, one avocado peeled and thinly sliced , fresh orange segments and one papaya, peeled and thinly sliced.
Plate in a pretty way and present to oohs and ahhs.
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