Winter Warm Beetroot Salad

Winter warm beetroot salad

The flavour of beetroot is a mixture of sweetness - from its relatively high sugar content - and a pleasant bitterness derived from its ancestor the wild sea beet. When these two characteristics are in perfect balance, and the beetroot is cooked neither too little nor too much, this is one of the most delicious vegetables.
No doubt many of us have had our appreciation of beetroot tainted by the sliced, tinned variety, but fresh beetroot is easy and convenient to prepare. The rule is not to overcook it.
This makes them perfect for this winter salad, which uses the leaves as well.

Ingredients (serves 4)

    •    12 baby beetroots- leaves washed and trimmed
    •    4 slices pancetta
    •    100g goat's cheese, crumbled
    •    1/2 cup walnut halves
    •    1/4 cup walnut oil
    •    2 tbs red wine vinegar
    •    100g baby beetroot leaves (available in the salad section of some greengrocers. Can be substituted with baby rocket, mizuna or baby spinach )

Method

1. Preheat oven to 180°C. Wrap each beetroot in foil. Place on an oven tray. Bake in oven for 25-30 minutes or until tender. Remove from oven and set aside for 5 minutes to cool slightly.
2. Preheat oven to 180°C. Wrap each beetroot in foil. Place on an oven tray. Bake in oven for 25-30 minutes or until tender. Remove from oven and set aside for 5 minutes to cool slightly.
3. Place oil and vinegar in a jar and shake well. Season to taste with pepper and salt.
4. Wear gloves to peel beetroot.
5.  Arrange the beetroot leaves on serving dishes. Top with goat's cheese, walnuts, pancetta and beetroots. Drizzle with dressing. Serve.