Name: Beetroot and roasted garlic salad
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8
Ingredients: 24 baby beetroots, washed and trimmed; 1 small bulb of garlic, halved horizontally; 2 tablespoon olive oil; sea salt and cracked black pepper; 1 tablespoon white wine vinegar; 1/3 cup extra virgin olive oil; 2 bunch fresh rocket, trimmed; 200 gram goat's cheese, crumbled

Beetroot and roasted garlic salad

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Serves 8

Prep

25M

Cook

Total

1H 25M

Ingredients

24 baby beetroots, washed and trimmed

1 small bulb of garlic, halved horizontally

2 tablespoon olive oil

sea salt and cracked black pepper

1 tablespoon white wine vinegar

1/3 cup extra virgin olive oil

2 bunch fresh rocket, trimmed

200 gram goat’s cheese, crumbled

Method

1.Preheat oven to 200°C (180°C fan). Place 12 beetroots and half of garlic on a piece of foil. Drizzle with olive oil. Fold over edges to form sealed parcel. Repeat with remaining beetroots and garlic.

2.Place parcels on baking tray and cook for 1 hour, or until beetroots are tender. Remove from oven until cool enough to handle. Put on gloves and peel outer layer from each beetroot. Place peeled beetroots in bowl.

3.Squeeze roasted garlic from skins, dropping into mortar with pinch of salt. Using pestle, grind mixture until smooth. Add vinegar. Stir well to combine. While grinding, slowly drizzle in half of oil. Season to taste.

4.Add dressing to bowl with beetroots. Toss to combine. Scatter rocket leaves over 1 large or 2 medium serving platters. Top with beetroot and goat’s cheese. Drizzle with remaining oil Season to taste. Serve.

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