feed me vega
Vega BBQ recipe: Salad with roasted beets
When you think of a vegetarian barbecue, you quickly picture the vegetable parcel in aluminium foil and the ‘varied’ vegetable skewer. ‘Stop that!’ is the request from barbecue chefs Jeroen Hazebroek and Leonard Elenbaas. Because really, there are so many more delicious things you can make.
door Steffi Posthumus
Jeroen: ‘Beets can also be roasted a day or more in advance; cooked beets will keep in the refrigerator for more than a week. When it’s time to make the salad, you can briefly fry the beet wedges in the skillet, after the nuts. This gives them extra caramelisation. Just be careful not to let them burn.’
Preparation
- Light the charcoal in the barbecue and build a hot zone in the middle or on one side to a minimum of 200 °C and a maximum of 230 °C under the lid.
- Place the beets on the part of the grill without glowing charcoal underneath. Roast them for approximately 90 minutes, until completely cooked. This is at approximately 90 °C, or when they feel soft.
- Remove the beets from your barbecue and let them cool for 20 minutes first; lukewarm is fine for this salad. Meanwhile, finely snip the chives. Mix the olive oil, balsamic cream and ginger syrup into a dressing.
- Heat the skillet on the grill. Peel the roasted beets and cut each beet into 8 to 10 wedges. Cut the apples into quarters, remove the cores and cut the quarters into wedges. Fry the pecans in the skillet for 6 to 8 minutes, tossing them occasionally.
- Scoop the pecans out of the skillet. Put the beet wedges, apple, rocket and spicy microgreens in a bowl. Mix the dressing well again and drizzle it over the salad. Toss gently. Crumble the paneer over it and sprinkle with the finely snipped chives and the toasted pecans.
Title: Green on coals
Author: Leonard Elenbaas & Jeroen Hazebroek
Price: €29,99
Publisher: Fontaine
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