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Warm Pigeon & Beetroot Salad
Ingredients
| 4 | pigeon breasts |
| 1 | candy stripe beetroot |
| 1 bunch(es) | mixed salad leaves (I used watercress & rocket) |
| oil for frying | |
| salt and black pepper, to season | |
| 50 ml | olive oil |
| 25 ml | red wine vinegar |
| 1 tsp | Dijon mustard |
| 1 tbsp | brown sugar |
Method
Preparation time: ca. 20 min / Cooking / Baking Time: ca. 50 min / Grade of difficulty: easy / Calories per portion: n/a
Preheat the oven to gas 5.
Place the whole unpeeled beetroot on a baking tray, drizzle on oil & season with salt. Bake the beetroot in the oven for 45-50 minutes until it feels soft. When the beetroot is done remove from the oven and allow to cool.
While the beetroot is cooling mix all the ingredients for the salad dressing, olive oil, vinegar, mustard, sugar, salt and pepper to taste. Set aside.
Heat a frying pan over a high heat. Add cooking oil. Pepper the pigeon breasts well. Sear them for 1-1.5 minutes on each side. Set the pigeon breasts aside somewhere warm to rest.
Peel & chop the beetroot and add to your salad leaves. Slice the rested pigeon and add to the salad. Mix the pan juices from the pigeon with your salad dressing. Dress the salad and plate.
About this recipe:
This makes a fabulous lunch or light supper. The rich gamey meat of the pigeon is complimented perfectly by the sweetness of the beetroot. I’ve used candy stripe beetroot here, which when cooked is a pale colour. I’ve used this because it makes a nice contrast to the green leaves.
Place the whole unpeeled beetroot on a baking tray, drizzle on oil & season with salt. Bake the beetroot in the oven for 45-50 minutes until it feels soft. When the beetroot is done remove from the oven and allow to cool.
While the beetroot is cooling mix all the ingredients for the salad dressing, olive oil, vinegar, mustard, sugar, salt and pepper to taste. Set aside.
Heat a frying pan over a high heat. Add cooking oil. Pepper the pigeon breasts well. Sear them for 1-1.5 minutes on each side. Set the pigeon breasts aside somewhere warm to rest.
Peel & chop the beetroot and add to your salad leaves. Slice the rested pigeon and add to the salad. Mix the pan juices from the pigeon with your salad dressing. Dress the salad and plate.
About this recipe:
This makes a fabulous lunch or light supper. The rich gamey meat of the pigeon is complimented perfectly by the sweetness of the beetroot. I’ve used candy stripe beetroot here, which when cooked is a pale colour. I’ve used this because it makes a nice contrast to the green leaves.
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