The sweet earthy beets in this salad go so beautifully with the creamy, smoky goat’s cheese and the toasted pumpkin seeds—all perfectly balanced by the sweet and refreshing sugar snap peas.
10 small red beetroot (Tomato City, Stall 7, H Shed)
3-4 tbsp water
¼ cup pumpkin seeds (Green Valley Spices, Stalls 36-40, B Shed)
125 grams ashed goat’s cheese (The French Shop, Shop 1-2, Dairy Hall)
1½ tbsp extra-virgin olive oil (Pavilion Select Produce, Shop 31-32 Dairy Hall)
1 tbsp caramelised balsamic (Pavilion Select Produce, Shop 31-32 Dairy Hall)
salt flakes, cracked black pepper (Green Valley Spices, Stalls 36-40, B Shed)
Preheat oven to 200°C.
Wrap beets, skins on, in a piece of aluminium foil in a baking tray. Pour in a few tablespoons of water, seal the foil tightly and bake beets in the oven for 40 minutes.
Remove tray from the oven and allow beets to steam for a further 10 minutes before unwrapping them and leaving them to cool slightly. When the beets are cool enough to handle, remove their skins and cut into chunks.
Dry-fry the pumpkin seeds over medium heat in a hot wok, stirring constantly, until lightly toasted. Set aside.
Bring a saucepan of water to the boil over high heat. Add the snow peas and blanch for 2-3 minutes or until bright green and tender. Drain and refresh under cold water.
Toss together snow peas and beets together in a salad bowl and crumble over the goat’s cheese. Drizzle with the oil and balsamic, and sprinkle with toasted hazelnuts. Season to taste.