RECIPE: Let's not beet about the bush
BEETROOT is so much more than the tinned slices many older Australians grew up with in the '60s and '70s.
The earthy sweetness of fresh beetroot is best enjoyed grated raw in a salad, juiced, or roasted slowly in the oven. The leaves, when young, are delicious and can be used in a salad.
A word of warning when toasting any kind of nuts - they contain a lot of oil and therefore will burn in a heartbeat.
Warm beetroot salad
3 large fresh beetroot
120g goat's milk cheese (chevre)
1/3 cup extra virgin olive oil
3 tbs red wine vinegar
2 tbs shredded fresh mint
METHOD: Preheat oven to 180 degrees.
Wrap each beetroot in foil and place in a baking dish.
Pour about 1cm water in the dish and bake beetroot for an hour.
Top up the water and bake for a further 30 minutes. Leave in the foil until they are cool enough to handle.
While beetroot is cooling, heat a small frypan over medium heat.
Toast hazelnuts until golden brown, shaking pan frequently.
Rub hazelnuts in a clean tea towel to remove skins. Chop nuts roughly.
Unwrap beetroot and peel; you may wish to use disposable food-grade gloves to prevent skin stains.
Cut each beetroot into eight wedges.
Arrange beetroot wedges on a serving plate.
Combine olive oil and red wine vinegar in a small screw-top jar until well mixed.
Drizzle beetroot with dressing and sprinkle with goat cheese, hazelnuts and shredded mint.
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