Paul Bates’ Roasted Beetroot with Cornish Yarg

With a mixture of tangy beetroot and fresh wild rocket, this roasted beetroot salad, courtesy of Chef Paul Bates from OXBO Bankside, is ideal for a light and flavoursome summer dish.


Rocket and moutabel
3 each small Golden, candy and purple beetroot
1 pomegranate
100g Garlic leaf Cornish Yarg cheese
3 dessertspoons Pomegranate molasses
2 dessertspoons Sherry vinegar
2 dessertspoons rape seed oil
25g wild rocket
25g frisse (Curly endive)
25g pea shoots
50g moutabel or Baba ganoush (smoked aubergine and yogurt)
Salt and pepper

1 Take the three different beetroots and wrap in aluminium foil
2 Bake in the oven, 160 degrees for one hour
3 Remove from the oven, remove the foil and peel them
4 Allow to cool
5 While the beetroot is cooking, cut the cheese into 1cm dice – do not remove the outer garlic leaves (this is part of the reason for using this cheese)
6 Wash rocket, frisse and pea shoots and allow it to drain
7 Mix together the pomegranate molasses, vinegar and oil to form a dressing
8 Remove the pomegranate from the skin, retain the seeds
9 Cut the beetroot into wedges and cubes, toss in the dressing, season with salt and pepper – place three of each on the plate, dot dressing on the plate
10 Place three tea spons of the moutabel on the plate
11 Place 7 cubes of cheese in between the beetroot, sprinkle with the pomegranate
12 Place the rocket, frisse and pea shoots on the salad.
13 Season with a twist of black pepper

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