OVERVIEW
I love growing as many edible plants as I can in my garden, but with so much work to do bringing a garden to Chelsea, I haven’t had much time this year. As a result, we’ve planted a lot of beetroot, because it’s so easy to grow. I love it in a salad – it looks great on the plate, particularly with the complementary colours of goat’s cheese and soft herbs. Grow the beetroots in your garden, then cook them in your outdoor kitchen – it doesn’t get much better than that.
SET UP YOUR EGG
Set up your EGG for indirect cooking, with the ConvEGGtor in place topped with the Stainless Steel Grid. The target temperature is 180°C-200°C.
ROAST THE BEETS
Position the beetroots in the centre of the grid and roast for 15 minutes. Place the partially cooked beets in a Solidteknics Nöni Oven to Table Pan and drizzle with a little olive oil and red wine vinegar and a generous grind of salt and pepper. Cover the pan tightly with foil then place back on the grid.
After 30 minutes, uncover the pan and test the beets with a knife to check that the centres are soft. If ready, remove from the EGG and leave to cool.
MAKE YOUR DRESSING
While the beets are cooking, make the dressing. In a small bowl or jar, whisk together the lemon juice, olive oil, honey, garlic, salt and pepper until well combined.
ASSEMBLE THE SALAD
Peel and slice the beets, then arrange them on a serving plate. Scatter the crumbled goat’s cheese evenly over the beet slices. Sprinkle the chopped pistachios on top for crunch, then finish with the mint and basil.
Just before serving, drizzle the dressing over everything. Enjoy as a light starter or side dish.
