Name: Beetroot salad with savoury granola
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 - 8
Ingredients: 2 bunches beetroot (about 8 large), scrubbed and trimmed; 500 ml (2 cups) red wine vinegar; 250 gm caster sugar; 60 gm fine sea salt; 3 garlic cloves, bruised; 10 gm dried chilli flakes; 4 sprigs each thyme and tarragon; 2 tbsp extra-virgin olive oil; Juice of ½ lemon, or to taste; To serve: goat’s curd or quark; Savoury granola; 2 tbsp each rolled oats, pistachios, pepitas, sunflower seeds and sesame seeds; 1 tsp eggwhite (about ¼ eggwhite)

Beetroot salad with savoury granola

Australian Gourmet Traveller recipe for beetroot salad with savoury granola from Rockwell & Sons, Melbourne.

Serves 6 - 8

Prep

30M

Cook

40M

Total

1H 10M

Ingredients

2 bunches beetroot (about 8 large), scrubbed and trimmed

500 ml (2 cups) red wine vinegar

250 gm caster sugar

60 gm fine sea salt

3 garlic cloves, bruised

10 gm dried chilli flakes

4 sprigs each thyme and tarragon

2 tbsp extra-virgin olive oil

Juice of ½ lemon, or to taste

To serve: goat’s curd or quark

Savoury granola

2 tbsp each rolled oats, pistachios, pepitas, sunflower seeds and sesame seeds

1 tsp eggwhite (about ¼ eggwhite)

Method

Main

1.Combine beetroot in a large saucepan with vinegar, sugar, salt, garlic, chilli, herbs and 3 litres water, and bring to the boil over medium-high heat, stirring occasionally to dissolve sugar. Reduce heat to medium and simmer until beetroot are tender when pierced with a skewer (30-40 minutes). Drain, then, when cool enough to handle, peel and cut into bite-sized wedges.

2.Meanwhile, for savoury granola, preheat oven to 170C. Combine ingredients and 1 tsp sea salt flakes in a bowl and mix well, then spread on a baking tray lined with baking paper and bake, turning tray halfway through cooking, until golden (8-10 minutes). Cool and store in an airtight container until required. Granola will keep for a week.

3.To finish salad, combine olive oil and lemon juice in a bowl and season to taste. Add beetroot, toss to coat, then arrange on serving plates. Top with goat’s curd or quark, scatter with savoury granola and serve.

Casey Wall

Styling by Emma Knowles