Beetroot, silverbeet and goat’s curd salad

AT A GLANCE

  • Serves 8 people

  • 1 bunch each golden and baby red beetroot, young tender leaves reserved
  • 100 ml extra-virgin olive oil
  • 6 young rainbow silverbeet leaves, stalks removed, torn into bite-sized pieces
  • 2 golden shallots, finely diced
  • Juice of 1 lemon
  • 2 tbsp each coarsely torn dill, mint and flat-leaf parsley
  • 100 gm goat’s curd
01   Preheat oven to 200C. Place beetroot in a roasting pan, drizzle with 1 tbsp olive oil and add 250ml water to pan, season to taste, cover with foil and roast until beetroot is tender when pierced with a skewer (45 minutes-1 hour). Set aside to cool, then rub skin off with absorbent paper. Halve larger ones and set aside.
02   Combine beetroot leaves, silverbeet, shallot, lemon juice, herbs and remaining oil in a bowl, season to taste and toss to combine.
03   Arrange beetroot on a platter, scatter with silverbeet mixture and top with goat’s curd. Season to taste and serve.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

JOHN LAURIE

Styling:

LISA FEATHERBY

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