Roasted Beetroot, Parsnip, Arugula and Citrus Salad with Balsamic and Red Wine Sauce

As I said in our facebook keto group, I might be watching too much of Australia’s Masterchef. But how could I not?

The contestants are outstanding, the quality of the dishes surely is amazing, so much better than any other Masterchef show. There is no conflict between contestants, there are no rude or conflict stimulating judges, it is such a beautiful and inspiring show.

Inspired by the latest one, a dish I saw in one of the group challenges, I came up with this recipe. I bet it is not as good as theirs, but it is truly yummy and I think I excelled myself specially presentation wise.

Do not feel intimidated by my presentation, there is no need whatsoever to mimic it. Just add the components as you like and do enjoy this beautiful and so tasty dish.

 

Print

Roasted Beetroot, Parsnip, Arugula and Citrus Salad with Balsamic and Red Wine Sauce

by:

0.0 rating
  • V
  • GF
Higher in carbs, but still doable for a keto diet, if you are in maintenance. This is a more difficult recipe than my usual ones, but so worth it.
  • Difficulty:Intermediate
  • Prep Time:21 mins
  • Cook Time:30 mins
  • Serves:2
  • Freezable:No

Nutrition per portion

Ingredients
  • For the roasted beetroots
  • 1 medium beetroot, skin off
  • 2 tbsp good quality balsamic vinegar
  • 100 ml good quality red wine
  • 1 star anise
  • 1 cinnamon stick
  • 1 tbsp hot water
  • For the parsnip and arugula puree
  • 1 small parsnip, skin off
  • 3 tbsp chopped arugula
  • salt and black pepper to taste
  • For the final assembling of the dish
  • 2 tbsp crumbed feta cheese
  • 2 tbsp balsamic and red wine sauce (see instructions)
  • 2 thinly cut lemon slices
Method

For the roasted beetroot

  • Pre heat the oven to 200 Celsius
  • Cut the beetroot in 6 slices
  • Coat the beetroot slices with the balsamic vinegar
  • In a roasting pan add 1 tbsp coconut oil,
  • Add the beet, wine and spices
  • Roast until done (mine took 20 minutes)

For the parsnip puree

  • While the beet is roasting, chop the parsnip
  • Fill a small pan with water and take it to the boil
  • Add the parsnip, arugula and seasoning
  • Cook until the parsnip is very soft
  • Drain
  • With a stick blender, blend until smooth - it needs to have a firm consistency
  • Reserve

The red wine and balsamic reduction

  • When the beet is done, drain the juices to a pan, and let it reduce until it has a syrupy consistency
  • Adjust seasoning to your taste (I did nothing)

To assemble the salad

  • On a serving plate arrange the beet
  • Put the parsnip pure into a piping bag or a plastic bag (cut the tip) and pipe small dollops between the beet wedges
  • Cut the lemon slices into 3 pieces each and arrange them on the plate
  • Add the crumbled feta
  • Drizzle the balsamic reduction around it

Be happy!

4 comments

  1. ywarnick

    Yummy.. yummy.. can’t wait to try it. Thank you

    Reply

    1. heelsandspices

      Please do!!

      Reply

  2. Motoguzzimomma - Christine

    A Fantastic combination of my favourite foods/flavours, Dalila. Thank you 🙂

    Reply

    1. heelsandspices

      I know! You love your beets

      Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: