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6-8 baby beetroot, unpeeled sprig of rosemary, leaves picked
4 blood oranges or 2 large oranges
Seeds from ½ large pomegranate
A mix of sharp, peppery & bitter salad leaves, such as frisée, sorrel, radicchio & rocket
50g of goat’s cheese, such as Payoyo
For the dressing
5 tbsp of extra-virgin olive oil
2 tbsp of sherry vinegar
115g of membrillo (quince paste), chopped
Sea salt & freshly ground black pepper
Preheat the oven to 190°C. Wrap the beetroot individually in foil with the rosemary leaves, then roast for 35-40 minutes, until tender. When cool enough to handle, peel and cut into wedges.
Meanwhile, segment the oranges. Using a serrated knife, cut the peel away without digging too much into the flesh of the orange.
Once peeled, run the knife in and out around the orange segments, leaving the membrane behind. Do this over a bowl to catch any juice, then place the cut segments in another bowl. Squeeze the leftover membrane into the bowl with the juice then discard.
Crack the seeds and juice from the pomegranate into the bowl with the orange juice, discarding the membrane.
To make the dressing, whisk the olive oil in a small bowl with the sherry vinegar. Add the orange juice and pomegranate, then mix in the chopped membrillo. Add more vinegar to sharpen if it seems too sweet and season to taste.
Arrange the beetroot and blood oranges on a serving plate with the salad leaves. Generously spoon the dressing over and finally shave over the cheese.