The beautiful organic beetroot used in this recipe is from a South Australian organic grower, Amber Ridge on the Limestone Coast. If you can’t find golden beetroot, regular beetroot will do nicely. Young rainbow silverbeet or chard leaves make a nice alternative to English spinach – just tear them into bite-sized pieces and toss them well in the dressing before serving. This salad holds up well in the dressing, so you can have it ready to go before your guests arrive.
- 1 bunch each golden and baby red beetroot, young tender leaves reserved
- 100 ml extra-virgin olive oil
- 6 young rainbow silverbeet leaves, stalks removed, torn into bite-sized pieces
- 2 golden shallots, finely diced
- Juice of 1 lemon
- 2 tbsp each coarsely torn dill, mint and flat-leaf parsley
- 100 gm goat’s curd
- 1Preheat oven to 200C. Place beetroot in a roasting pan, drizzle with 1 tbsp olive oil and add 250ml water to pan, season to taste, cover with foil and roast until beetroot is tender when pierced with a skewer (45 minutes-1 hour). Set aside to cool, then rub skin off with absorbent paper. Halve larger ones and set aside.
- 2Combine beetroot leaves, silverbeet, shallot, lemon juice, herbs and remaining oil in a bowl, season to taste and toss to combine.
- 3Arrange beetroot on a platter, scatter with silverbeet mixture and top with goat’s curd. Season to taste and serve.
This recipe is from the May 2013 issue of .