Ruby beetroot, mung bean and burrata salad
- Prepare
- 30 mins to 1 hour
- Cook
- 1 to 2 hours
- Serve
- Serves 6
A burst of colour for the festive table, this salad of tender roast beetroots, carrots and creamy burrata is topped with nutty mung beans, tangy pomegranate seeds and a spiced clementine dressing.
Ingredients
For the mung beans
- 100g/3½oz mung beans, washed under cold running water
- 1 tsp sea salt
For the beetroots
- 1.2kg/2lb 10oz raw beetroots, washed well, roots trimmed and stalks snipped to 3cm/1¼in (reserve the beetroot tops, cleaned and trimmed)
- 2 tbsp olive oil
- 2 tsp sea salt
- 1 tsp nigella seeds
For the carrots
For the dressing
- 125ml/4fl oz extra virgin olive oil
- 4 clementines, juice of 4 clementines and zest of 2 clementines
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tsp ground mixed spice
- 1 tsp sea salt
To serve
- 150g/5½oz rocket
- 150g/5½oz burrata
- 100g/3½oz pomegranate seeds
- small handful fresh dill fronds
Method
For the mung beans, put the beans in a large heatproof bowl and pour over enough hot water from a kettle to cover by 3cm/1¼in. Leave to stand for 30 minutes.
For the beetroots, preheat the oven to 200C/180C Fan/Gas 6.
Lay some large sheets of kitchen foil on a work surface and arrange the beetroots on top. Group the beetroots by size to cook the large ones together and the smaller ones together as they will have different cooking times.
Coat all the beetroots with the oil, salt and nigella seeds and scrunch the foil up around them to seal. Place the beetroot packages on a large roasting tray and roast for 40 minutes–1½ hours (cooking time will vary depending on the size of the beetroots). Test they are cooked by piercing the largest beetroot in each package with a thin skewer or knife. When it slides through the flesh easily with no resistance, they are ready. Keep the oven on for the carrots.
Leave the beetroots to cool in their packages for 20 minutes before slipping off the skins. Chop the beetroots into thick wedges, similar in size to the carrots. Spoon any cooking liquid pooled in the foil over the sliced beetroots and set aside.
To make the carrots, place the carrots in a large roasting tray and drizzle over the oil, salt, cumin and honey. Toss well to coat the carrots and roast for 30–35 minutes. Leave to cool.
To cook the mung beans, bring a large saucepan of water to the boil and add the salt. Bring to a rolling boil and cook for 15–18 minutes, until soft but not mushy. Drain in a colander or sieve and set aside to cool.
To make the dressing, place all of the ingredients in a small blender. Blend for 1½ minutes until smooth, creamy and pale yellow in colour. Set aside.
To serve, place the rocket on a large serving platter. Scatter the beetroot tops on top. Place the burrata in the centre of the leaves. Arrange the roasted beetroot and carrot around the burrata, alternating them to create a pretty pattern. Pour half of the dressing over the beetroots and carrots. Pop the rest into a small jug for serving.
Scatter the mung beans on top of the beetroot and carrot, followed by the pomegranate seeds and dill. Serve with the remaining dressing.
