When I went to work in California back in the 90’s it was a revelation of the importance of ingredients. This concept, of not merely buying but “sourcing” was only just beginning in London at the time, but in California everything was obtained from specialist suppliers.
What a long way we have come with every menu in town listing artisanal this and rare breed that. Anyway, one of the ingredients I was most excited about seeing all those years ago was all the different varieties of beetroots in the farmers market. Deep golden yellow, creamy white, deep purple and even pink and white striped. So it brought back memories when I saw that Riverford where now growing bunched golden beetroot and this recipe is in honour of them.
Golden Beetroot, Fresh Goat’s Cheese, Baby Spinach and Toasted Walnut Salad
2 tablespoons lemon juice
1/3 cup (80ml) extra virgin olive oil
1 teaspoon Dijon mustard
A couple of handfuls (about 70g) baby spinach leaves
450g beetroot, any colour, roasted, peeled and cut into wedges
75g toasted walnuts
To roast beetroot, scrub and wrap individually in tinfoil. Roast in the oven at 180C for about 45 minutes until a skewer inserts easily. Leave wrapped up until cool. Unwrap and slip off the skins with your hands.
Whisk the lemon juice, olive oil and Dijon mustard together in a small bowl. Season to taste with sea salt and freshly ground black pepper.
Place the spinach in a bowl. Add half the dressing to the spinach mixture and toss well. Divide among 4 serving plates (or leave in the large bowl if desired), then scatter with beetroot, goat’s cheese and toasted walnuts. Drizzle with the remaining dressing and serve immediately.