- serves 4 people
- cooking 50 minutes
- difficulty Easy level
Ingredients
- 4 medium-sized beetroots, left whole
- 100 ml olive oil
- 4 bay leaf
- Salt
- White pepper
- 5 garlic chives, finely chopped
- Handful chopped flat leaf parsley
- Handful beetroot leaves, cooked
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 10 hazelnuts, toasted and crushed
- ½ cup (or as desired) goats curd
Instructions
- Wrap beetroots individually in aluminium foil, each with 1 bay leaf, salt, pepper and olive oil. Steam for 45 minutes to 1 hour. They need to be soft enough to easily insert a skewer.
- When cool enough to handle, peel the beetroots and cut into wedges.
- For the salad, combine the beetroot with garlic chives, parsley, beetroot leaves, vinegar, pepper, extra virgin olive oil and half of the hazelnut.
- Put goats curd on the plate and top with beetroot salad. Sprinkle the remaining hazelnut and drizzle with olive oil.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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