This month’s recipe: roasted beet and arugula salad courtesy of Robert van Rijsbergen, corporate executive chef at Azamara Club Cruises
2 medium sized butternut squash, seeded, cubed
2 large carrots, cubed
1 tablespoon olive oil
1 tablespoon honey
Salt and pepper
5 beetroot, roasted and peeled
10 white grapes, pitted, skin off
40 pecan halves
30 red radish, thinly sliced
1 cup ricotta cheese
Roasted butternut squash seeds
4 decilitres extra virgin olive oil
4 decilitres vegetable oil
2 tablespoons Dijon mustard
2 decilitres white wine vinegar
30g parsley, chive, chervil,
tarragon, finely chopped
2 pieces garlic gloves, finely chopped
Salt and pepper
- To prepare the butternut squash, blanche the carrots in salt water until soft, set aside. Preheat oven to 180C. Place squash in a large shallow baking dish. Drizzle with butter and toss to coat. Cover with parchment-lined foil. Transfer to oven, and cook until tender, roughly 25 to 30 minutes.
- Meanwhile, clean seeds and transfer to a small baking sheet; bake until dried out. When dried, cook in one tablespoon olive oil in a medium skillet until golden. Season with salt and pepper. Transfer to a parchment paper-lined baking sheet, and let stand until cool. Using an immersion blender or working in batches in a blender, puree squash and cooked carrots until smooth. Stir in honey, salt and nutmeg. Transfer to a serving bowl, set aside and keep cool. Keep the roasted seeds as garnish.
- To prepare the beetroot, place the washed beetroot on a baking tray and bake in a oven at 160C until cooked. Set aside, cool down and remove skin. Cut in half, then in quarters.
- To prepare the dressing, put the mustard in a bowl and add salt, pepper and the garlic. Then add the vinegar and both oils. Stir slowly.
Add the fresh herbs and oregano and a little sugar when needed.
- To finish the plate, place all ingredients as per the picture above and you’re ready to serve. This should be enough to serve 10 people.