“This recipe works best with a variety of beetroot colours and shapes. Baby beets are ideal, but you can use more mature beets cut smaller. Any kind of classic vinaigrette can be used and you can vary the cheese – goat’s cheese, ricotta or a nice blue would also work well.” For this recipe, Café Vue at Heide uses Yarra Valley Persian Fetta from Yarra Valley Dairy, which is available from select delicatessens.
- 6 each baby beetroot, baby golden beetroot and baby target beetroot (about 30gm each), trimmed and scrubbed
- 50 gm frisée
- 30 gm baby rocket
- 2 golden shallots, finely chopped
- 100 gm feta
- 3 tsp sherry vinegar
- 1½ tbsp each grapeseed oil and hazelnut oil
- 1½ tsp lemon juice
- ¼ garlic clove, crushed
- 1Quarter half of the beetroot and cook each variety separately in boiling salted water until tender (12-15 minutes), drain, refresh, drain and set aside separately to cool to room temperature.
- 2Meanwhile, heat oil in a deep-fryer or deep saucepan to 180C. Thinly slice remaining beetroot on a mandolin and set half aside, separated by variety. Deep-fry remaining slices until crisp and just golden (1-2 minutes; be careful as hot oil may spit), drain on absorbent paper and set aside.
- 3For hazelnut dressing, whisk ingredients in a bowl, season to taste, set aside.
- 4Combine frisée, rocket and shallot in a bowl, drizzle with a little dressing, season to taste, toss to combine and scatter over serving plate. Toss each variety of beetroot quarters separately with a little dressing, season to taste and scatter over salad. Toss each variety of sliced beetroot separately with a little dressing, season to taste and scatter over salad with crisp beetroot. Spoon feta onto plate, drizzle over hazelnut dressing to taste and serve.
This recipe is from the April 2011 issue of .
Drink Suggestion: Pale, dry rosé (such as from Provence) or a light New World pinot noir Drink suggestion by Elizabeth Fairweather