SALAD OF BEETROOTS
15 mins
6 people
Relatively Simple
Ingredients
- 1 bunch young red beetroot [leaves on]
- 1 bunch young golden beetroot [leaves on]
- 1 clove garlic
- 1 small brown onion
- 30 ml extra virgin olive oil
- 30 ml virgin hazelnut oil
- 15 ml sherry vinegar
- 1 tsp Murray River salt
- 1 tsp freshly ground white pepper
- 1 whole nutmeg
Procedure
- Remove leaves from the beetroot.
- Wash the leaves in several changes of cold water and chop coarsely.
- Peel and chop the onion finely.
- Peel and finely grate the garlic with a microplane.
- Heat a small heavy based pan over moderate heat and add the olive oil.
- Sauce the onion until golden and then add the garlic.
- Add the chopped leaves and stir until wilted and moisture has evaporated.
- Season with ½ tsp salt and ½ tsp pepper
- Wash and peel the beetroot. Cut into a fine julienne.
- Toss together with the hazelnut oil and vinegar.
- Season with the remaining salt and pepper.
- Divide the cooked leaves between serving bowls and place nests of raw beetroot on top.
- Finish each plate by grating a little fresh nutmeg over the beetroot [a fine microplane is best].
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