The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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)


  • 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
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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 6 - 8 people

Featured in

Sep 2014

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool

get the latest news

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