Gold kumara and beetroot salad with orange dressing
1kg Gold Kumara
1 kg beetroot, washed
2 tablespoons canola oil
salt for seasoning
1/4 cup wholegrain mustard
1/2 teaspoon turmeric powder
2 tablespoons extra virgin olive oil
2 oranges
1 bunch Italian parsley, destalked and chopped roughlyCover the beetroot with water in a large pot and bring to a simmer. Simmer for 45 minutes until a knife passes
through them easily.
Preheat the oven to 180°C. Wash the Gold Kumara and slice into 1 cm rounds. Slice each round in half through the middle. Place kumara into a large baking dish and toss with the canola oil. Season then roast for 35 minutes, tossing occasionally.
When the beetroot is cooked, drain, peel under cool running water and slice into wedges. To make the dressing, place the mustard, turmeric and olive oil into a mixing bowl.
Zest the oranges and add zest to the bowl. Cut away all the skin and white pith from the oranges. With a sharp paring knife, cut out each segment of the oranges over the bowl. Squeeze out any remaining juice into the bowl and discard the pith. Stir to combine.
Divide the dressing and parsley between the kumara and beetroot and toss each one to coat. Arrange the kumara and beetroot on a serving platter to serve.
Serves 4-6.
TIP: The purple, orange and golden kumara varieties all work well in these recipes.
1 kg beetroot, washed
2 tablespoons canola oil
salt for seasoning
1/4 cup wholegrain mustard
1/2 teaspoon turmeric powder
2 tablespoons extra virgin olive oil
2 oranges
1 bunch Italian parsley, destalked and chopped roughlyCover the beetroot with water in a large pot and bring to a simmer. Simmer for 45 minutes until a knife passes
through them easily.
Preheat the oven to 180°C. Wash the Gold Kumara and slice into 1 cm rounds. Slice each round in half through the middle. Place kumara into a large baking dish and toss with the canola oil. Season then roast for 35 minutes, tossing occasionally.
When the beetroot is cooked, drain, peel under cool running water and slice into wedges. To make the dressing, place the mustard, turmeric and olive oil into a mixing bowl.
Zest the oranges and add zest to the bowl. Cut away all the skin and white pith from the oranges. With a sharp paring knife, cut out each segment of the oranges over the bowl. Squeeze out any remaining juice into the bowl and discard the pith. Stir to combine.
Divide the dressing and parsley between the kumara and beetroot and toss each one to coat. Arrange the kumara and beetroot on a serving platter to serve.
Serves 4-6.
TIP: The purple, orange and golden kumara varieties all work well in these recipes.
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