Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month via auto-renewal and you’ll pay only $6 for your first three issues.

Gourmet on your iPad

Subscribe to 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
Win
dinner for two at 360 Bar & Dining!

To celebrate their Christmas in July festival, Westfield Sydney is bringing you a breathtaking dining experience - dinner for two at 360 Bar and Dining.

Read More
Win
a kitchen prize pack!

Win one of 2 ultimate kitchen prize packs from Blanco featuring a high performance dishwasher, stylish state-of-the-art oven, innovative cooktop and slide out range hood.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Light tart red such as dolcetto.

You might also like...

Easy summer recipes

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×