Emma from My Market Kitchen has come up with a winning dish for your next Meat Free Monday using our Spice People spices. Maha Brinjal
Roast pork with spanish spiced beetroot salad has got to be one of my favourite dishes. This little gem was inspired by the head of Movida Frank Camorra. His Movida restaurants specialize in Spanish tapas menus. the beautiful beetroot salad he made and served with calamari was amazing. I had some baby beet roots in the fridge and a pork fillet so this recipe was inspired by him and his passion for authentic simple rustic food. I love that this beet root salad could go with many different meats not just pork or calamari and the smoked paprika and garlic give it a rich silky taste that is irresistible.
Spices used in this recipe
Pre heat the oven to 180 degrees.
Cut the stems off the beet roots, put these aside and trim the little beetroot tail and wrap each beet into foil and place on the baking tray.
place the unpeeled brown onion and whole head of garlic in with the beetroot and roast for 45-60 min until easily pierced with a knife. Set aside to cool.
To make the beet root salad, carefully skin the baby beet roots, using gloves is a simple clean way to rub off the beetroot skin, roughly chop the beet root into 2 cm pieces and place in a bowl.
In a separate bowl add the white wine vinegar freshly ground fennel, about half the lemon juice, mint leaves and Gently squeeze the garlic out of the whole roast clove and do the same with the onion. It should be soft and break down easily. Mix these ingredients together to form a smooth paste. Add the beet root and coat well.
Don’t waste the beet root stems they make a fantastic relish that works with the beet root salad. To prepare the beet root stems wash to remove any dirt and chop finely stems and leaves. Heat a sauce pan and add 2tbsp of olive oil, the dry roasted garlic flakes, salt and smoked sweet paprika, careful not to burn. Add the beet root stems and leaves , shallots, and spinach and saute for 10 min till the stems are soft but still firm.
Take the pork fillet or rib roast and rub the vadouvan spice mix all over the meat, let rest for 15 min and then either place in the oven in a separate baking tray for 25 min for the rib roast or 15 min for the pork fillet. Alternatively you can heat a sauce pan and gently roast the fillet in the pan using a medium heat . Remember not to over cook as it will continue to cook while resting.