Root vegetable + blood orange salad

Name: Root vegetable + blood orange salad (Salad llysiau’r pridd ac oren coch)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 500 g/1 lb 2 oz beetroot, peeled and cut into 2cm/¾in wedges; 250 g/9 oz parsnips, peeled and cut into 3cm/1¼in pieces; 250 g/9 oz celeriac, peeled and cut into 3cm/1¼in pieces; 90 g/3¼ oz finer flaked sea salt; 75 g/2¾ oz caster sugar; 1 garlic clove, grated; Grated zest of 1 unwaxed blood orange; ½ tsp cumin seeds; ¼ tsp ground black pepper; Olive oil, for drizzling; 100 g/3½ oz goat’s cheese log; 1 tbsp honey; 2 blood oranges; 250 g/9 oz pouch cooked Puy lentils; Juice of ½ lemon; 1 head red endive, leaves separated; 50 g/1¾ oz hazelnuts, toasted and roughly chopped; 3 parsley sprigs, leaves picked; 3 tarragon sprigs, leaves picked; 2 tbsp extra virgin olive oil; Freshly ground black pepper

Salad llysiau’r pridd ac oren coch

Preparation info

Difficulty
Easy
Ready in
1 hr 5

Appears in

Sea Salt

By The Lea-Wilson Family

Published 2022

About

Curing root vegetables serves to temper their earthiness and amplify their jammy, savoury character to a deliciously noticeable degree. We like to use blood oranges in this salad, but if they are not in season then try navel oranges.

Ingredients

500 g/1 lb 2 oz beetroot, peeled and cut into 2cm/¾in wedges
250

Europe
United Kingdom
Wales
Starter
Side dish
Vegetarian
Gluten-free

Method

Arrange the beetroot on a roasting tray in an even layer and the parsnips and celeriac on another. Rub the salt and sugar together with the garlic clove, orange zest, cumin and pepper in a small bowl to combine. Divide the salt and sugar mixture between the vegetables in the two trays and toss to coat every piece in the cure. Leave to cure at room temperature for 40 minutes (but no longer as th