Ingredients
- 4 medium beetroot (use 2 golden and 2 purple for extra colour if available)
- Sea salt
- For the beetroot dressing:
- 2tbs olive oil
- 1tsp wholegrain mustard
- 1tsp white wine vinegar
- 1tsp honey
- Salt and black pepper
- 1tbs of the chorizo oil from the pan
- For the yoghurt dressing:
- 3tbs greek yoghurt
- Juice and zest of 1 lemon
- Pinch of salt
- To finish:
- 150g chorizo
- 1tbs vegetable oil
- 3 conference pears
- Black pepper, for garnish
- Dill sprigs, for garnish
- Start by roasting the beetroot. Preheat the oven to 200 degrees. Scrub the beetroot lightly and rinse with water to remove any dirt, then place them on a sheet of tinfoil. Season with salt, then wrap them in the tinfoil, place on a baking tray, and roast in the oven for 45 minutes, until a skewer can pass easily enough through the centre of the beetroot.
- While the beetroot is cooking, make the dressings for the salad. Mix the olive oil, wholegrain mustard, white wine vinegar, honey, salt and pepper in a little bowl, then set aside. This will be the dressing for the beetroot. Then add the yoghurt, lemon juice and zest, and a pinch of salt to a small bowl and stir together. This will be drizzled over the salad later.
- Remove the tray of beetroot from the oven when cooked and allow to cool. Use a knife to remove the stem and root end, then carefully rub away the beetroot skin (use some disposable gloves or some kitchen paper to avoid staining your hands). Slice the beetroot into slices about 5mm thick and place in a bowl.
- Peel the chorizo, then thinly slice at an angle. Heat a nonstick frying pan and add the vegetable oil. Add the sliced chorizo and cook on a medium to high heat for two minutes on each side until nicely browned, then remove the chorizo from the pan and place on some kitchen paper. Add a tablespoon of the juice and oil from the pan to the beetroot dressing and mix it through.
- Now to assemble. Spoon the beetroot dressing over the sliced beetroot, gently mix it through, then place a mix of the beetroot slices on the serving plates. Cut the pears into quarters, remove the core, then thinly slice lengthways. Add some pear slices and chorizo pieces to the plate on top of the beetroot, then drizzle with the lemon yoghurt.
- Finish with a sprinkle of black pepper and some dill sprigs.
