The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Roast beetroot and blood orange salad

You'll need

1 bunch each purple and golden baby beetroot, scrubbed 80 ml (1/3 cup) extra-virgin olive oil 3 blood oranges, peeled, thinly sliced 1½ tbsp cabernet vinegar 1 golden shallot, finely chopped ½ cup (loosely-packed) basil To garnish: bull’s blood micro-cress, or other red micro-cress 30 gm ricotta salata


  • 01
  • Preheat oven to 180C. Place beetroot in a roasting pan, fill with 1cm water, drizzle with half the oil, season to taste, cover and roast, turning occasionally, until tender (45-50 minutes), then peel and halve beetroot.
  • 02
  • Combine beetroot and blood orange slices in a bowl, season to taste and spread over a serving platter. Whisk vinegar and remaining olive oil together in a bowl, add shallot and drizzle over salad. Scatter with basil and micro-cress, then finely grate ricotta salata over the top and serve.

At A Glance

  • Serves 4 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 4 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.