Roasted Beet and Pear Salad

About Roasted Beet and Pear Salad

Ingredients

• Medium beeroots 2
• Green USA pear 1
• Olive oil 2 tbsps + for brushing
• Black peppercorns, crushed to taste
• Salt to taste
• Quinoa ½ cup
• Walnuts, broken ¼ cup
• Feta cheese, crumbled 2-2½ tbsps
• Honey 1 tbsp
• Iceberg lettuce leaves 2 to 3
• Mustard microgreens for garnishing
• Amaranth microgreens for garnishing
• Balsamic reduction as required

How to Make Roasted Beet and Pear Salad (Stepwise Photos)

Method

1. Preheat oven at 200°C.
2. Discard the tail of beetroots and place each on a piece aluminium foil. Brush some olive oil on top of each beetroot. Sprinkle some crushed peppercorns and salt and wrap them with the foil.
3. Keep them on an oven proof plate, place the plate in preheated oven and roast for 15-20 minutes. Remove from oven and cool.
4. Discard stem and bottom of USA Pear, cut into small pieces and transfer into a mixing bowl.
5. Add cooked quinoa and mix. Add broken walnuts and mix. Add 1-2 tbsps crumbled feta cheese and mix well.
6. To prepare dressing, take 2 tbsps olive oil, honey, salt and crushed peppercorns in a small bowl and mix well.
7. Peel the roasted beetroots and cut into stars with a small size star cookie cutter and reserve the remaining. Slice the beetroot stars and reserve them for garnishing.
8. Cut the remaining beetroots into small pieces, add to quinoa mixture and mix. Add some torn lettuce leaves and dressing and mix well.
9. Place remaining lettuce leaves on a serving platter and put some quinoa mixture on top. Garnish with star shaped beetroots, remaining crumbled feta cheese, mustard microgreens and amaranth microgreens. Decorate with few dots of balsamic reduction all around and serve immediately.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps