Chef's Recipes

Beetroot salad with savoury granola

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

By Casey Wall
  • 30 mins preparation
  • 40 mins cooking plus cooling
  • Serves 6 - 8
  • Print
Beetroot salad with savoury granola


  • 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)


  • 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.