Summer in a plate
Summer salad from Gelf Alderson, executive head chef at River Cottage
This is one of my favourite types of salad. Lots of summer flavours and vegetables with a surprising hit of tartness from the redcurrants.
Roast carrots, beets, spring onions and redcurrants
Serves 2
5 new season summer beets
5 small new season bunched carrots
2 tbsp extra virgin rapeseed oil
1 tsp nigella seeds
2 spring onions, trimmed and sliced
70g redcurrants (blackcurrants or orange segments are excellent alternatives)
1 small bunch dill or fennel tops, picked
Salt and pepper
Candy beetroot, peeled and thinly sliced, to garnish
Start off by preparing your veg. Top and tail the beetroots, and then simmer until just tender.
Peel the carrots and slice length-ways. If they are really young then this isn't necessary.
Preheat the oven to 180°C/Fan 160°C/Gas 4. Place the carrots on the baking tray and mix with the oil and seeds, and roast in the oven for 10-15 minutes.
While the carrots are in the oven, peel and dice the beetroots. Once the carrots are cooked, remove from the oven, add the beetroots, mix and return to the oven for another 5 minutes.
Remove from the oven, place in a mixing bowl while hot, add the spring onions, redcurrants and fennel tops and season.
Serve and garnish with the candy coloured beetroot to give the salad an extra hit of vibrant colour.