Issue link: https://maltatoday.uberflip.com/i/826731
maltatoday, MONDAY, 22 MAY 2017 14 Food Election Election fever has set in and the whole island is coming down with it. Whether you follow every word that comes out of every politician's mouth or whether you think this is a whole lot of wasted effort, you can't get away from the frenzy that has gripped the island.Deciding on who to vote for may be tougher this year than it ever has been. Who is telling the truth? Who is lying? Why not follow your gut and see which recipes – red, blue, green or orange – appeal to you most. Munchies Red, blue, green or orange? Beetroot, orange and chevre salad Ingedients • 400g beetroot • 2 sweet oranges • 1 red chicory • ½ small red onion, thinly sliced • 3 tbsp parsley, chopped • 40g wrinkled black olives, pitted and halved • 50g soft goast cheese • 3 tbsp rapeseed oil • 1 tbsp orange blossom water • 1½ red wine vinegar Method 1. Place the beetroot in a pot, cover with cold water and bring to the boil. 2. Cook for 1 – 2 hours, or until tender. When you stick a small knife into each beetroot it should go in smoothly. 3. Leave the beets to cool down in the water. Once cool, take them out and peel. Cut in half, then cut each half into wedges that are 1 cm thick at their base. 4. Place the beets in a mixing bowl. 5. Take the oranges and use a small sharp knife to trim off their tops and bases. Now cut down the sides of the oranges, following their natural curves, to remove the skin and white pith. 6. Over a small bowl remove the segments from the oranges by slicing between the membranes. 7. Transfer the segments and juice to the bowl with the beetroot, squeezing what is left of the membrane to add as much juice as possible. Discard the membrane. 8. Cut the endive vertically into 2 cm thick slices. Break them up into separate leaves and add to the salad. 9. Finally, add the remaining ingredients and toss everything together gently. Toss and adjust the seasoning. 10. Serve topped with the goat cheese.