Baked Beets with Pomegranate
A delicious and colourful salad recipe from Michelin-starred chef Tom Aikens.
Clean and wash the beets, then place in a bowl and sprinkle in the olive oil. Sprinkle in course sea salt and milled pepper and then wrap individually in tin foil. Place these onto a cooling wire and onto a tray and bake in the oven at 170°c for approx 30 minutes until semi soft. Then to check to see if they are cooked enough – place a knife through the centre of the beetroot and if it falls off the knife, it’s ready.
Leave them to cool on the rack in the tin foil then unwrap and peel off the outer skin. Cut them in half and then each half into 4 pieces. Place these all into a bowl and crush the walnuts on top of the beetroot.
Place the orange juice into a pan, reduce by two thirds on a medium heat, then place into a bowl and leave to cool. Add the lemon juice, olive oil and thyme leaves. Give a little stir and add a little milled pepper.
Add the orange segments, figs, pomegranate seeds and feta. Season with milled pepper and course sea salt then add the dressing and stir well.
This recipe is from Tom Aikens, the Chef Proprietor of the Tom’s Kitchen restaurants in Chelsea and Somerset House.
27 Cale Street, Chelsea,
London SW3 3QP
Telephone: 0207 349 0202
Somerset House, Strand,
London WC2R 1LA
Telephone: 0207 845 4646