Autumn Vegetable Salad With Beetroot Dressing Recipe
This vibrant autumn vegetable salad recipe by Adam Gray is served with a tangy beetroot dressing, making the most of the season's beautiful colour palette.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Griddle
- Oven
- Aluminum foil
- Baking sheet
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Serving platter
- Measuring cup
Ingredients
- 1/2 acorn squash, peeled and cut into 2cm dice
- 3 garlic cloves, skin on, cut in half
- 2 sprigs of thyme
- 120g of quinoa
- 1 onion, halved
- 1 bunch of baby heritage carrots, tops trimmed
- 3 baby leeks, thoroughly washed
- 20ml of rapeseed oil
- 30g of blanched hazelnuts, toasted and halved
- 80g of goat's curd
- salt
- pepper
- 2 cooked beetroots, finely grated
- 400ml of port, (or red wine) reduced to 100ml
- 4 tbsp of malt vinegar
- 4 tbsp of water
- 100ml of rapeseed oil
- 100ml of walnut oil
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