Roast plum, blue cheese and beetroot salad
Recently we went to a dinner party and were served a green salad that was dressed with something sweet. We don’t mean a tad sweet, as in a-shot-of-honey-in-the-dressing sweet. No, we mean diabetes-inducing, set-your-teeth-on-edge, unbefreakinglievably sweet. Sweet like a lolly shop sweet. It was weird, but as we politely nibbled around the less saccharine edges of this leafy concoction, it got us thinking. Maybe a salad could have a sugary element, but one that doesn’t take over? With some bitter leaves and a salty, rich element, like a tangy blue cheese, to cut through and compliment? Sweetness in savoury situations definitely needs some counterpoints like salt and acid so, after a bit of kitchen tinkering we landed here; a radicchio-based salad with oven-roasted beetroot and plums, with said blue cheese and some walnuts, coated in crunchy, caramelised sugar. If you want to take the sweet-salty theme even further, you could throw in some slices of prosciutto or good ham then, with some bread on the side, you’ve practically got yourself a light dinner. Look for plums that are ripe but still a little firm and if they’re a bit tart, so much the better; omegas or purple kings would be perfect.
SERVES 4-6
750g baby beets (about 2 bunches, or 10-12 beetroot), trimmed and scrubbed
700g red-fleshed freestone plums (6 large)
1 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp caster sugar
1 head radicchio, tough outer leaves removed
150g gorgonzola or your favourite blue cheese, sliced or crumbled
Candied walnuts
85g (¾ cup) walnut halves, lightly toasted
100g caster sugar
1 tbsp water
Dressing
1 large garlic clove, minced or finely grated
2½ tbsp grape, or date molasses
2½ tbsp red wine vinegar
125ml (½ cup) extra virgin olive oil
Preheat the oven to 180°C. Place the beets on a baking tray and roast for 45 minutes or until tender when pierced with a skewer. Cool slightly, then peel and cut into wedges.
Meanwhile, quarter the plums and discard the stones. Arrange the plums on a tray, drizzle with balsamic vinegar, olive oil, and caster sugar, then toss to coat. Roast for 25-30 minutes or until tender but still holding their shape. Cool completely.
To make the candied walnuts, line a small tray with baking paper and scatter over the walnuts in a single layer. Combine the caster sugar and water in a small saucepan and place over medium heat. Cook without stirring for about 6 minutes or until the sugar caramelises and turns deep golden. Immediately pour over the toasted walnuts on the tray, taking care as the caramel will be extremely hot. Cool completely, then gently crush the walnuts into large pieces using a rolling pin or meat mallet.
For the dressing, whisk the garlic, grape molasses and vinegar in a bowl. Gradually add the olive oil in a slow stream, whisking constantly, until emulsified. Season to taste with salt and pepper
To assemble, tear the radicchio into large pieces and arrange on a platter. Scatter over the beetroot wedges, plums, and candied walnuts. Add the blue cheese, then drizzle with the dressing. Serve immediately.
