Roasting the beetroot and garlic over rock salt helps retain their natural flavour.
- 2 beetroots, trimmed, peeled
- 12 garlic cloves
- 125 ml (½ cup) extra virgin olive oil
- 300 g rock salt
- 2 large carrots, cut lengthwise into 2 cm-thick pieces
- 1 tbsp red wine vinegar
- 120 g baby rocket leaves
- 100 g goat’s cheese, crumbled
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.
Preheat oven to 200°C. Toss beetroots and garlic in 2 tbsp oil. Season with salt and pepper, and wrap in foil. Place rock salt on an oven tray and place the foil parcel on top. Roast for 1 hour or until beetroot is tender.
Remove from oven, reserving cooking juices, and cool. Thickly slice beetroot and place in a bowl with garlic and cooking juices.
Heat a chargrill pan over medium–high heat. Toss the carrots in 2 tsp oil and season. Cook, turning occasionally, for 8 minutes or until tender and charred.
Add carrots to the beetroot mixture with vinegar, rocket and remaining 75 ml oil. Toss gently to combine, season and scatter with goat’s cheese. Serve with roast lamb leg with brandy prunes and pancetta.
As seen in Feast magazine, Issue 8, pg72.
Photography by John Laurie.