This easy and vibrant Jamie Oliver 5 Ingredients Vegetarian Dressed Beets salad is packed with creamy goat’s cheese, earthy beets, juicy clementines, and crunchy walnuts. It’s a quick, nutritious dish perfect for any meal, and you can easily swap ingredients to suit your taste. A real treat for your taste buds!
Ingredients Needed
- 600g (1.3 lbs) raw mixed-colour baby beets, ideally with leaves
- 4 clementines
- ½ a bunch (15g / 0.5 oz) of fresh tarragon
- 100g (3.5 oz) crumbly goat’s cheese
- 40g (1.4 oz) shelled unsalted walnut halves
How To Make 5 Ingredients Vegetarian Dressed Beets
- Cook the Beets: Reserve any smaller beet leaves. Halve larger beets and cook them covered in a pan of boiling salted water for 15-20 minutes, or until tender.
- Prepare the Dressing: Squeeze the juice of 1 clementine into a large bowl, then add 1 tbsp extra virgin olive oil and a splash of red wine vinegar.
- Slice the Clementines: Peel the remaining 3 clementines and slice them into fine rounds. Arrange these slices on your plates.
- Prepare the Beets: Once cooked, drain the beets and refresh them in cold water. Rub off the skins, then halve or slice them.
- Assemble the Salad: Toss the beets in the dressing. Taste and season with sea salt and black pepper, then mix in the tarragon and reserved beet leaves.
- Serve: Divide the salad between plates, crumble over the goat’s cheese and walnuts, and drizzle with extra virgin olive oil.
Recipe Tips
- Choose tender beets: For the best texture, select smaller, tender beets. They cook quicker and have a sweeter flavor.
- Don’t overcook the beets: Beets should be fork-tender but not mushy. Check them for 15 minutes and keep an eye on them to avoid overcooking.
- Let the beets cool: After cooking, cool the beets under cold water before peeling. This makes the skin easier to remove and helps keep them crisp.
- Balance the dressing: Taste your dressing before tossing it with the beets. Add more vinegar if it needs more tang or extra olive oil for a smoother, richer flavor.
How To Store Leftovers?
Let the leftover dressed beets cool to room temperature before storing them in an airtight container. Keep them in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 serving (¼ of the recipe)
- Calories: 263
- Total Fat: 18.1g
- Saturated Fat: 5.9g
- Total Carbohydrate: 16.1g
- Dietary Fiber: 3.7g
- Sugars: 14.9g
- Protein: 9.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver 5 Ingredients Vegetarian Black Tahini Noodles
- Jamie Oliver 5 Ingredients Vegetarian Tofu Fried Rice
- Jamie Oliver 5 Ingredients Vegetarian Minty Courgette Tart
- Jamie Oliver 5 Ingredients Vegetarian Tortilla Frittata
Jamie Oliver 5 Ingredients Vegetarian Dressed Beets
Description
This easy and vibrant Jamie Oliver 5 Ingredients Vegetarian Dressed Beets salad is packed with creamy goat’s cheese, earthy beets, juicy clementines, and crunchy walnuts. It’s a quick, nutritious dish perfect for any meal, and you can easily swap ingredients to suit your taste. A real treat for your taste buds!
Ingredients
Instructions
- Cook the Beets: Reserve any smaller beet leaves. Halve larger beets and cook them covered in a pan of boiling salted water for 15-20 minutes, or until tender.
- Prepare the Dressing: Squeeze the juice of 1 clementine into a large bowl, then add 1 tbsp extra virgin olive oil and a splash of red wine vinegar.
- Slice the Clementines: Peel the remaining 3 clementines and slice them into fine rounds. Arrange these slices on your plates.
- Prepare the Beets: Once cooked, drain the beets and refresh them in cold water. Rub off the skins, then halve or slice them.
- Assemble the Salad: Toss the beets in the dressing. Taste and season with sea salt and black pepper, then mix in the tarragon and reserved beet leaves.
- Serve: Divide the salad between plates, crumble over the goat’s cheese and walnuts, and drizzle with extra virgin olive oil.
Notes
- Choose tender beets: For the best texture, select smaller, tender beets. They cook quicker and have a sweeter flavor
- Don’t overcook the beets: Beets should be fork-tender but not mushy. Check them for 15 minutes and keep an eye on them to avoid overcooking.
- Let the beets cool: After cooking, cool the beets under cold water before peeling. This makes the skin easier to remove and helps keep them crisp.
- Balance the dressing: Taste your dressing before tossing it with the beets. Add more vinegar if it needs more tang or extra olive oil for a smoother, richer flavor.
Jamie Oliver 5 Ingredients Vegetarian Dressed Beets