Beetroot salad with savoury granola


You'll need

2 bunches beetroot (about 8 large), scrubbed and trimmed 500 ml (2 cups) red wine vinegar 250 gm caster sugar 60 gm fine sea salt 3 garlic cloves, bruised 10 gm dried chilli flakes 4 sprigs each thyme and tarragon 2 tbsp extra-virgin olive oil Juice of ½ lemon, or to taste To serve: goat’s curd or quark   Savoury granola 2 tbsp each rolled oats, pistachios, pepitas, sunflower seeds and sesame seeds 1 tsp eggwhite (about ¼ eggwhite)

Method

  • 01
  • Combine beetroot in a large saucepan with vinegar, sugar, salt, garlic, chilli, herbs and 3 litres water, and bring to the boil over medium-high heat, stirring occasionally to dissolve sugar. Reduce heat to medium and simmer until beetroot are tender when pierced with a skewer (30-40 minutes). Drain, then, when cool enough to handle, peel and cut into bite-sized wedges.
  • 02
  • Meanwhile, for savoury granola, preheat oven to 170C. Combine ingredients and 1 tsp sea salt flakes in a bowl and mix well, then spread on a baking tray lined with baking paper and bake, turning tray halfway through cooking, until golden (8-10 minutes). Cool and store in an airtight container until required. Granola will keep for a week.
  • 03
  • To finish salad, combine olive oil and lemon juice in a bowl and season to taste. Add beetroot, toss to coat, then arrange on serving plates. Top with goat’s curd or quark, scatter with savoury granola and serve.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Sep 2014

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