Recipe Ali Irvine

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Vegetarian
Course: Side dish
Favourite flavours: Easy recipes, Salad

Real Living recipe for beetroot and roasted garlic salad.

INGREDIENTS

24 baby beetroots, washed & trimmed
1 small bulb of garlic, halved horizontally
2 tbsp olive oil
Sea salt & cracked black pepper
1 tbsp white wine vinegar
1/3 cup extra virgin olive oil
2 bunches fresh rocket, leaves trimmed
200g goat’s cheese, crumbled

Equipment
Sharp knife
Foil
Baking tray
Latex gloves
Large mixing bowl
Mortar & pestle
Kitchen spoon
Serving platters

METHOD

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

Place parcels on baking tray and cook for 1 hour, or until beetroots are tender. Remove from oven.

Tear parcels open and set aside until cool enough to handle.

Put on gloves and peel outer layer from each beetroot. Place peeled beetroots in bowl.

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.

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.

A simple, earthy, delicious salad with subtly festive colours!