Chefs' Recipes

Beetroot salad with savoury granola

Australian Gourmet Traveller recipe for beetroot salad with savoury granola from Rockwell & Sons, Melbourne.
Beetroot salad with savoury granola

Beetroot salad with savoury granola

John Laurie
6 - 8
30M
40M
1H 10M

Ingredients

Savoury granola

Method

Main

1.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.
2.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.
3.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.

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