- Serves 2
This salad recipe, in particular, has been formulated and executed in a very special way, that not only uses the most favourable way of cooking vegetables but also the most legit way to extract the unusual flavour profiles of our humble vegetables that serve us all year around through - Roasting! This does not only showcases the beauty of a perfectly roasted beetroot which shines right in the center of the salad but also creates a special taste with the inclusion of roasted Charoli seeds which have an unbelievable nutty flavor profile once roasted & eaten with a mix of greens. Take some time out from your hectic schedules, prepare this salad & relish the complexity of it with such simple processes!
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Himalayan Pink salt
- For roasting the beetroot - Preheat the oven @ 180 Degrees. Peel the beetroot, keeping the natural form of the vegetable intact. Once done, line up a baking tray with parchment paper and marinate the beetroot with some olive oil, rock salt & sugar. Let it sit out for 5 mins and then put it to roast in the preheated oven for 25 mins roughly. ( It could take longer or lesser depending on the genetics of the beetroot that you would be using, hence, its wise to keep an eye out for a brown crust like surface on the beetroot, if achieved, take it out and keep it intact, don't cut it! )
- While your beetroot is roasting, take this time to cook the quail eggs to a soft boil stage. For this - Boil some water and keep a bowl of ice water handy with you to cool down the eggs rapidly. Put in the quail eggs and boil for maximum 3 mins, and immediately put them in the cold water to shock them and stop from further cooking. Peel carefully and keep aside for final use.
- Next is to treat the greens with some love, for which, take the greens, cut them roughly, add some olive oil, salt & lemon juice and toss them until well coated.
- The final step is to roast the Charoli seeds for which you could either use the oven once your beetroot has been done, or you could also do it over a non-stick pan over medium heat. Start to roast them and stop when you see them browning up and keep aside.
- For plating - Take a round bowl and place the whole roasted beetroot in the middle. Now put your greens all around it, once done, add the charoli seeds from the top and finish with the quail eggs.