Vår huskock Billy White inspireras av säsongens råvaror och lagar en vintrig sallad på rödbetor, blodapelsin och getost.
It’s been just over three weeks since the Sätila Trail and the legs have just about returned to normal. This is by far the longest it’s ever taken me to recover from a race. It’s been a little frustrating to take it as easy as I’ve needed to feel normal again.
I’ve managed around 35 km of gentle recovery runs this week around some nearby trails in Hägersten. I’m hoping to be able ramp up the mileage a little bit for the next couple of weeks before the stomach expanding Christmas season arrives!
Have a great week, happy running!
Goats cheese and beetroot salad with Blood orange and spiced sunflower seeds
Serves 4
- 1 kilo beetroot
- 200-300 grams goats cheese
- 1/2 red onion
- 3 blood oranges
- 1 head radicchio salad
- 1 head endive salad
- 2 dl sunflower seeds
- Date vinegar (you can use red wine vinegar if you can’t find date)
- Extra virgin olive oil
- Turkish chili flakes
- Salt & pepper
Cook the beetroot in salted simmering water for 30-40 minutes, until they can be easily pierced with a knife. Drain the water and cover the pot with cling film (plastic wrap) until the beets are at a temperature you can handle. The steam will loosen the skin to make them easier to peel. Rub the skin off and chop the top and the bottom off the beets. Slice them into rounds about 1 cm thick.
Slice the red onion as thinly as possible and add to the beetroot.
Mix together 2 tablespoons of date vinegar, 6 tablespoons of the olive oil, a pinch of salt and a generous grind of black pepper and pour half of it over the beetroot, just to lubricate them a touch.
With a knife, peel around the edge of the blood oranges until there is no skin left and slice into 1 cm thick rounds.
Head a tablespoon of olive oil in a pan, once it’s warm add the sunflower seeds, a pinch of the chili flakes and a nip of salt, keep them moving around the pan until the are a lovely golden brown, and the chili and salt have coated the seeds. Remove them from the pan and drain them on some kitchen paper.
Chop the root away of the radicchio and endive and pick the leaves into a big bowl. Dress the leaves with the remaining dressing and arrange onto 4 plates. Top with the beetroot, red onion and blood orange. Crumble over the goats cheese and finish with a sprinkle of sunflower seeds.
