How good is this recipe from Chef Joseph of Karma Kandara! In his own words:’ The sweetness of the baked beets and tomatoes are accentuated by the roasting of the red onions.’ Sounds like a must-try!
Ingredients
Process
- Place the finely chopped arugula in the centre of the plate of your choice.
- In a mixing bowl combine the beet root, tomato, red onions, garlic, chilies and herbs.
- Freshly squeeze the lemon juice over the veggies, and the olive oil.
- Squeeze a little bit lemon juice and olive oil onto the arugula as well.
- Season the veggies to taste with salt & freshly cracked black pepper.
- Place the veggies on top of the arugula.
- Finely grate the feta cheese on top of veggies.
- Place papadum on top of the salad and garnish with feta cheese, mint leaves, olive oil.
Sub Recipes
Roasted Beet Root
- Preheat oven to 190 degrees Celsius
- Wash the beet root and place in a bowl.
- Drizzle with olive oil and season heavily with salt and black pepper.
- Place on a cookie sheet and in the oven for approximately 30-40 minutes until knife tender.
- Remove from the oven and let cool just enough to handle without burning your hands.
- With a paper towel, wipe away the skins of the beet root. NOTE: this is much easier to do while the beet root is still warm.
- Place in the fridge to cool.
- Cut into large dice before composing the salad.
Roasted Red Onions
NOTE*. You can place the onions on the same cookie sheet along with the beet root and roast together!
- Preheat oven to 190 degrees Celsius.
- With the skin on the red onions, cut them in half through the middle of the onion creating a stem and root side of the onion.
- Drizzle with olive oil and season with salt and pepper.
- Place on the cookie sheet with beets, cut side up and in the oven for 15 to 20 minutes.
- Once the onions have browned, flip them over skin side up and continue to cook them until knife tender. Approximately 30 minutes.
- Remove from the oven and let cool.
- Remove the skin and small dice- reserve until ready to use.
Tomato Concasse
- In a heavy bottom pot b ring 1 liter of water up to a boil. Season with salt to taste.
- Meanwhile with a paring knife remove the stem of each tomato and gently cut an (x) in the bottom of the tomatoes.
- Place the tomatoes in the boiling water for 2-3 minutes or until you see the skins start to blister off.
- With a slotted spoon, quickly remove the tomatoes from the boiling water and place in Ice water to shock and stop the cooking.
- Let stand in the shock water until completely cool.
- Remove from the shock water and gently peel back the skins removing them from the tomatoes.
- Cut each tomato in half and gently squeeze the seeds out of the tomatoes. NOTE: you may need to use your finger to ensure all seeds have been removed from the tomato.
- With a knife large dice each tomato. Reserve until ready to use.
