Pear salad with red wine-poached beetroot and salad cheese
This delicious pear salad with red wine-poached beetroot and plenty of salad cheese makes the tastiest accompaniment to the evening meal, and the salad is especially suited to dishes such as roast chicken or pork.
Method
Peel the beetroot and cut into cubes. Chop the onion finely.
Sauté the onion in 1 tbsp of rapeseed oil for 2-3 minutes.
Add the cubes of beetroot and sauté for a further 2 minutes.
Add 200 ml of water and allow the beetroot to simmer in a covered pan until they are tender, about 30-40 minutes.
Remove the lid of the pan and add red wine, crushed garlic, cumin and finely grated ginger.
Allow the beetroot to simmer until about half of the wine has gone, season with salt and pepper and keep warm.
Cut the pears into wedges and fold them in lemon juice and coarsely chopped thyme then season with salt and pepper.
Cut the salad cheese into cubes.
Arrange the wine-poached beetroot with the pear salad and sprinkle with salad cheese and a little drizzled rapeseed oil.
Serve immediately, perhaps with roast chicken or pork.
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