2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Baby beetroot in cartoccio with ricotta and walnut salad

You'll need

  • 2
  • baby fennel bulbs, trimmed, cut into 6 wedges
  • 8
  • small red shallots
  • 8
  • thyme sprigs
  • 3
  • fresh bay leaves
  • 1
  • rosemary sprig
  • 50 ml
  • olive oil
  • 100 gm
  • (1 cup) walnut pieces
  • 100 ml
  • extra-virgin olive oil
  • 30 ml
  • sherry vinegar
  • 2
  • radicchio di Treviso, outer leaves discarded, inner leaves washed and dried
  • 2 cups
  • (loosely packed) flat-leaf parsley (about 1 bunch)
  • 200 gm
  • ricotta
  •  
  • Baby beetroot in cartoccio
  • 100 ml
  • extra-virgin olive oil
  • 4
  • garlic cloves, thinly sliced
  • 2
  • lemons, finely grated rind and juice only
  • ½ bunch
  • lemon thyme, leaves picked
  • To season:
  • freshly ground white pepper
  • 12
  • baby beetroot, trimmed and scrubbed

Method

  • 01
  • For baby beetroot in cartoccio, preheat oven to 160C. Place a 30cm-square piece of foil on a work surface, brush with 1 tsp olive oil, scatter with garlic, lemon rind and thyme leaves, season to taste with sea salt and freshly ground white pepper. Place beetroot on top, wrap to enclose and seal well, then place on a baking tray and bake until tender (50 minutes-1 hour). Remove from oven, open bag and drizzle with lemon juice and remaining olive oil, seal bag again and set aside.
  • 02
  • Increase oven to 180C. Place fennel and shallots on a baking tray, scatter with herbs and drizzle with 50ml olive oil, season to taste and roast until just tender (15-20 minutes), transfer vegetables and cooking juices to a bowl.
  • 03
  • Meanwhile, scatter walnuts in a single layer on a baking tray and roast until lightly coloured and skins start to loosen (8-10 minutes). Place in a tea towel and rub walnuts with a tea towel to remove skins. Coarsely crumble and set aside.
  • 04
  • Combine remaining extra-virgin olive oil and sherry vinegar in a small bowl, season to taste and set aside.
  • 05
  • Coarsely tear radicchio, add to shallot mixture with beetroot mixture, walnuts and parsley. Drizzle with a little sherry vinaigrette, toss gently to combine and divide among plates. Crumble over ricotta, season to taste, serve immediately.

“This salad is perfect in autumn. I first had beetroot cooked this way at a little Moroccan restaurant on the island of Lipari (strange but true), and I love how the juices of the roasting all stay in the ‘bag’. I’ve served these beetroot with grilled snapper as well. The creaminess of the fresh ricotta and the walnuts complement the sweet lemon-infused roasted beetroots, which, along with the fennel, radicchio and roast shallots, produce the strong autumn flavours that I adore.”

At A Glance

  • Serves 4 people
  • 25 min preparation
  • 1 hr 30 min cooking (plus cooling)
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people
  • 25 min preparation
  • 1 hr 30 min cooking (plus cooling)

Drink Suggestion

Light tart red such as dolcetto.

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.