Red Beet Onion Salad with Goat Cheese

Ingredients

• 1 kg young red beets (with leaves)
• 4 red onions
• 1 tsp peppercorns
• 1 tsp coriander seeds
• 2 tsp mustard seeds
• 2 tbsp olive oil
• Salt
• 100 ml Vegetable broth
• a pinch raw cane sugar
• a splash lemon juice
• 60 g grated goat cheese (e.g., Crottin de Chavignol)

Instructions

1. 1.

   Wash, peel and trim the beets thoroughly. Wash a few leaves for garnish, set aside. Peel the onions and cut into wedges. Roughly crush peppercorns, coriander and mustard in a mortar and mix with oil; add to the vegetables. Season with salt and place in an oven‑proof dish. Pour over the broth and cover.

2. 2.

   Bake in a preheated oven at 200 °C (180 °C fan or gas level 3) for about 50 minutes until tender. Remove the lid during the last 5–10 minutes to allow most liquid to evaporate, stirring occasionally. Taste with sugar and lemon juice, plate on the reserved leaves, and sprinkle with goat cheese before serving.