Warm beetroot, artichoke and pear salad

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Matt Tebbutt

For the salad

  • 6 baby beetroots, trimmed and scrubbed
  • 2 tbsp olive oil
  • 4 fresh thyme sprigs
  • 4 Jerusalem artichokes, scrubbed and cut into chunks
  • 1 tbsp white miso paste
  • 1 tbsp runny honey
  • 50g/1½oz baby spinach leaves
  • 125g/4½oz Roquefort cheese, cut into small pieces
  • salt and freshly ground black pepper

For the poached pears

  • 200ml/7fl oz red wine
  • 1 star anise
  • 1 cinnamon stick
  • 1 dried red chilli
  • 1 bay leaf
  • 100g/3½oz caster sugar
  • 1 Comice or Williams pear, peeled, cored and halved
  • 50g/1¾oz raisins

For the spelt

  • 100g/3½oz spelt
  • 500ml/18fl oz vegetable stock
  • 100g/3½oz hazelnuts, roasted and skinned

For the kale

  • 4 large kale leaves, finely shredded
  • 50ml/2fl oz olive oil
  • 1 tbsp sherry vinegar
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