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Type of cooking:
Preparation time: 45 minutes
Cooking time: 60 minutes
Ingredients (for 4 people) :Method: Start with the beetroot. Preheat the oven to 200°C and scrub the beetroot clean - trim off any gnarly bits. Place them in a roasting tin or ceramic dish and pour in hot water about halfway up the beetroot.
Season the water with a generous amount of salt and pepper and then cover the tin with aluminium foil, making sure that the foil has a tight seal around the edges of the tin.
Place in the oven and depending on the size of the beetroot allow 40 minutes for small ones and 80 minutes for really large ones. Periodically remove the tin from the oven, carefully unwrapping the foil and turning all the beetroot round so they cook evenly.
Follow the instructions on the pearled spelt packet, making sure to season the water with a spoonful of salt as you would with rice or pasta. Cook until al dente and drain off any excess moisture. Allow to cool while you finish the beetroot.
Once the beetroot’s just cooked through, remove from the oven and allow to cool slightly. Using gloves, peel the skin off the beetroot while still warm and set aside in a bowl. Slice the beetroot into quarters, place them in a medium bowl and pour the raspberry vinegar along with the juice of a lemon or two.
Toast the hazelnuts in a frying pan until golden, season with a little sea salt and crush into pieces. To assemble the salad scatter the cooked spelt and sprinkle the wild dill pollen over it, then the beetroot (reserving the raspberry vinegar to either serve separately or drizzle on top at the end) followed by seasonal leaves, bite-sized bits of goats curd and a final scattering of hazelnuts and edible flowers. Serve immediately.