AT A GLANCE
"Would you ask Ten Minutes by Tractor to part with the recipe
for their beetroot salad with panna cotta?"
Leyla Longford, St Kilda East, Vic
REQUEST A RECIPE
To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
|01||Combine vinegars, garlic, herbs, peppercorns, sugar and 1 litre water, divide equally into 2 small saucepans, Add red and golden beetroot to separate saucepans, season to taste, bring to the boil, then simmer over medium heat until easily pierced with a knife (30-40 minutes). Cool in liquid, then drain, peel and slice into thin rounds.|
|02||For herb panna cotta, heat half the cream and milk in a saucepan over low heat until just warm. Squeeze excess water from gelatine and add to cream mixture. Remove from heat, add remaining cream and milk and stir to dissolve (1 minute). Purée herbs and spinach in a blender, then add to cream mixture. Pour into a 10cm-square container and refrigerate until firm (2 hours). Before serving, turn out onto a board and cut into 3cm squares.|
|03||Cook freekeh and garlic in a saucepan of boiling salted water until tender (15-20 minutes). Drain, discard garlic, refresh freekeh in cold water, then drain well and toss with remaining ingredients.|
|04||For vinaigrette, whisk together vinegar, oil and mustard, add walnuts and season to taste.|
|05||Toss apple in lemon juice. To serve, divide freekeh among plates, top with beetroot, panna cotta and goat’s curd, drizzle with vinaigrette and garnish with apple, cress and beetroot chips.|
Note Beetroot chips are available at health food stores.