Organic beetroot & cherry tomato recipe
This recipe comes from Jourdan Bourke - a chef, food stylist and author of two bestselling cookbooks, focusing on naturally healthy recipes. He is also the author of ‘Our Korean Kitchen’.
Beetroot is in season right through the winter months and into January when its earthy, clean flavour is wonderful for people who want to be a little more virtuous, but don’t want to miss out on flavour. This salad is a great all rounder, filling enough to be served on its own for brunch, or it could also work as a small appetizer.
300 g large organic beetroot, topped, tailed and cut into 2 cm wedges (skin-on)
2 teaspoons organic olive oil
300 g organic new potatoes (I like the red-skinned roseval variety)
1⁄2 small organic red onion, thinly sliced
2 tablespoons organic extra virgin olive oil, plus more to serve
1 teaspoon wholegrain mustard
sea salt and freshly ground black pepper
4 slices organic rye bread, cut lengthways
1 garlic clove, peeled and halved
handful of rocket
12 organic cherry tomatoes, halved
1 spring onion, finely sliced
Preheat the oven to 180°C (360°F) Gas 4. In a roasting tray, toss the beetroot wedges with the olive oil and season. Roast for 30–35 minutes or until tender and the skins are beginning to blister. Turn the oven off, but leave the beetroot in to keep warm.
In a saucepan, cover the potatoes generously with cold, salted water. Bring to the boil and simmer briskly for 10 minutes. Add the eggs to the pan and simmer for another 6–7 minutes. Remove the eggs with a slotted spoon and plunge into ice-cold water. Cook the potatoes for a further few minutes until tender. Drain, then roughly cut in half while still warm. Combine the potatoes with the red onion, 1 tablespoon of extra virgin olive oil and the wholegrain mustard; season and set aside.
Toast the bread and while still hot rub generously with the cut side of the garlic, almost grating it against the rough surface of the toasted bread. Divide the toasted rye bread between plates and then drizzle over another tablespoon olive oil and sprinkle with sea salt.
Place a few leaves of rocket on top of the toast, then tumble over some potatoes, beetroot and tomatoes. Finish with the soft-boiled eggs, peeled and cut into wedges and the spring onions, scattered over. Season again, if needed and drizzle over a little more extra virgin olive oil. Serve immediately.