Roast beetroot and caramelised walnut salad with goat’s curd, pomegranate and preserved lemon

AT A GLANCE

  • Serves 4 people

  •  
  • Salad
  • 12 baby beetroot, boiled, peeled and trimmed
  • 1 cm olive oil
  • 4 vine-ripened tomatoes, each cut into 6 wedges
  • 1 cup firmly packed rocket
  • 1 pomegranate, seeds of
  • 2 wedges of preserved lemon, flesh removed, rind cut into julienne
  • 1 cup loosely packed flat-leaf parsley, coarsely chopped
  • 150 gm goat’s curd
  •  
  • Caramelised walnuts
  • 50 gm (½ cup) walnuts
  • 1½ tbsp icing sugar
  • For shallow-frying: olive oil
  • Pinch cayenne
  •  
  • Walnut and paprika dressing
  • ½ cup walnut oil
  • 2½ tbsp extra-virgin olive oil
  • ½ tsp smoked paprika
  • 3 tsp chardonnay vinegar
  • 2 tsp lemon juice
01   For caramelised walnuts, cook walnuts in a saucepan of boiling water for 5 minutes, drain, then pat dry on absorbent paper. Place walnuts and icing sugar in a bowl and toss to coat well. Heat 1cm oil in a small saucepan over medium-high heat, add walnuts and cook for 2 minutes or until golden, then drain on absorbent paper. Season to taste and sprinkle with cayenne, then cool and chop coarsely.
02   For walnut and paprika dressing, place oils in a small saucepan and heat over low heat until just lukewarm, then add paprika and stand for 5 minutes. Transfer to a bowl, add vinegar and lemon juice, season to taste with sea salt and freshly ground white pepper and whisk to combine. Makes about 200ml.
03   Place beetroot, tomatoes and rocket in a bowl, add ¼ cup walnut and paprika dressing, season to taste and toss to combine. Combine pomegranate seeds, chopped caramelised walnuts, preserved lemon and parsley in another bowl, add 2 tbsp dressing, season to taste and toss to combine. Divide beetroot mixture among bowls, then top with pomegranate mixture, a few small dollops of goat’s curd and drizzle with a little dressing and serve immediately.

Topics:

ROCKET, FAST, SIDE DISH, TOMATOES, DRINK SUGGESTION, PAPRIKA, SALAD, PARSLEY, ENTREE, LEMONS, GOAT'S CURD, AUTUMN, MODERN AUSTRALIAN, POMEGRANATE, WALNUTS, BEETROOT

Recipe:

GEORGE SINCLAIR

Photography:

WILLIAM MEPPEM

Styling:

MICHAELA LE COMPTE

Drinking Suggestion:

A ROBUST AND SUCCULENT YOUNG PINOT NOIR FROM TASMANIA.

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