Roasted Beetroot & Carrot Salad with Citrus and Hemp Heart Goats Cheese Cream

Roasted Beetroot & Carrot Salad with Citrus and Hemp Heart Goats Cheese Cream

Ingredients

Use the check boxes below and mark the ingredients of as you go

 2 Baby beetroot (mixed varieties)
 2 Baby carrots (mixed varieties)
 1 Garlic bulb
 200 g Goats cheese
 ½ cup Hemp Hearts
 4 Fresh thyme sprigs
 2 tbsp Apple cider vinegar
 ¼ cup Water
 150 ml Hemp seed oil
 1 Orange – segmented
 1 Grapefruit – segmented
 1 Baguette or ciabatta – frozen for crisps
 Micro greens for garnish

Directions

1

Pre heat oven to 180’c, on a roasting tray lined with baking paper place beets, carrots and garlic cut the top off the garlic before roasting, drizzle with a little hemp seed oil to coat, season with flaky sea salt and pepper.

Cover with another piece of baking paper then foil and crimp the foil to the tray so it steam roast’s for around 25-30min remove from oven and remove foil allow to cool on the side of the bench,

Poke with a fork to test that they are cooked through if they slid off the fork they are done.

After cooling you can peel or remove the skin (use gloves so you don’t stain your fingers) you can also use a small knife to scrape away the skin and lightly rinse in a bowl of cool water and squeeze out roasted garlic.

Then slice carrots & beets length ways, nice. Set aside in the fridge to cool.

Remove your frozen bread from the freezer and using a bread knife slice thinly 12-15 slices for the bread crisp’s. around 5mm thick.

Lay out on a baking tray lined with baking paper and drizzle a little hemp seed oil over them and season with salt & pepper fan bake on 150’c for around 5-6 min on the middle shelf of your oven watch it because they will cook quick don’t burn them!

Hemp heart & Goat’s cheese cream
2

Add to a blender or bullet:

200g Goats cheese
½ cup Hemp hearts
2 tbs Apple cider vinegar
¼ cup Water.
4 x Fresh thyme sprigs (no storks)

Blitz up all ingredients until it looks like sour cream, taste, season, if required, set aside.

The Assembly
3

You should have enough to plate up 4 starters, or 2 mains.

Using a dessert spoon start with 2 dollops of hemp cream on the bottom of the plate and using the back of the spoon smear the cream across the plate from one side to the other, arrange the roasted carrots, beets and citrus segments on top then poke in bread crips standing up, drizzle the dish with a little hemp seed oil sprinkle with micro greens and serve.

Enjoy – this one is a winner with anyone, the textures are amazing, and was always a top seller in my restaurant.

TIP - Try adding your favourite free-range meats to the dish for extra protein.

Cook Time40 mins

 

About Hemp Farm Recipes

All our recipes are made with the love of all things hemp. Carefully Grown and harvested fresh from farm to table. Adding the nutritious goodness of hemp into your recipes is easy with these simple but delicious recipes. We have something for everyone. Our hemp foods are the perfect ingredient for your delicious recipes.

 

Pure NZ Kiwi Hemp Seed Oil
Pure NZ Kiwi Hemp Seed Hearts
Pure Hemp Protein

Ingredients

 2 Baby beetroot (mixed varieties)
 2 Baby carrots (mixed varieties)
 1 Garlic bulb
 200 g Goats cheese
 ½ cup Hemp Hearts
 4 Fresh thyme sprigs
 2 tbsp Apple cider vinegar
 ¼ cup Water
 150 ml Hemp seed oil
 1 Orange – segmented
 1 Grapefruit – segmented
 1 Baguette or ciabatta – frozen for crisps
 Micro greens for garnish

Directions

1

Pre heat oven to 180’c, on a roasting tray lined with baking paper place beets, carrots and garlic cut the top off the garlic before roasting, drizzle with a little hemp seed oil to coat, season with flaky sea salt and pepper.

Cover with another piece of baking paper then foil and crimp the foil to the tray so it steam roast’s for around 25-30min remove from oven and remove foil allow to cool on the side of the bench,

Poke with a fork to test that they are cooked through if they slid off the fork they are done.

After cooling you can peel or remove the skin (use gloves so you don’t stain your fingers) you can also use a small knife to scrape away the skin and lightly rinse in a bowl of cool water and squeeze out roasted garlic.

Then slice carrots & beets length ways, nice. Set aside in the fridge to cool.

Remove your frozen bread from the freezer and using a bread knife slice thinly 12-15 slices for the bread crisp’s. around 5mm thick.

Lay out on a baking tray lined with baking paper and drizzle a little hemp seed oil over them and season with salt & pepper fan bake on 150’c for around 5-6 min on the middle shelf of your oven watch it because they will cook quick don’t burn them!

Hemp heart & Goat’s cheese cream
2

Add to a blender or bullet:

200g Goats cheese
½ cup Hemp hearts
2 tbs Apple cider vinegar
¼ cup Water.
4 x Fresh thyme sprigs (no storks)

Blitz up all ingredients until it looks like sour cream, taste, season, if required, set aside.

The Assembly
3

You should have enough to plate up 4 starters, or 2 mains.

Using a dessert spoon start with 2 dollops of hemp cream on the bottom of the plate and using the back of the spoon smear the cream across the plate from one side to the other, arrange the roasted carrots, beets and citrus segments on top then poke in bread crips standing up, drizzle the dish with a little hemp seed oil sprinkle with micro greens and serve.

Enjoy – this one is a winner with anyone, the textures are amazing, and was always a top seller in my restaurant.

TIP - Try adding your favourite free-range meats to the dish for extra protein.

Roasted Beetroot & Carrot Salad with Citrus and Hemp Heart Goats Cheese Cream

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