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Roasted beetroot with mixed leaves, pistachios & mandarin vinaigrette
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Prep Time:
40 minutes
Cook Time:
90 minutes
Total Time:
130 minutes
Impress with Curtis Stone's roasted beet salad, topped with pistachios, mixed leaves, and tangy mandarin vinaigrette.
Ingredients:
  • 750g medium fresh beetroot, scrubbed
  • 56.88 gm extra virgin olive oil, plus 56.88 gm extra
  • 500.00 gm water
  • 125.00 ml red wine vinegar
  • 10g fresh thyme sprigs
  • 9 cloves garlic, peeled
  • Zest of 2 mandarins, plus 1/4 cup juice
  • 1 large shallot, finely chopped (about 1/4 cup)
  • 40.00 ml white wine vinegar
  • 46.80 gm whole grain mustard
  • 20.00 ml chopped fresh tarragon
  • 150g gourmet mixed lettuce
  • 82.50 ml shelled dry roasted pistachios, chopped
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • Spread the beetroot in a large baking dish and drizzle with 1/4 cup of oil. Season with salt and pepper, then mix in water, red wine vinegar, thyme, and garlic. Cover with foil and roast for 1 hour until perfectly tender.
  • After removing the baking dish from the oven, allow it to sit covered for 30 minutes to develop flavors. Uncover and let the beetroot cool to touch. Discard the braising liquid and gently rub the beetroot with paper towels to remove the skins. Quarter the beetroot and set aside for further use.
  • In a bowl, combine mandarin zest, mandarin juice, shallots, white wine vinegar, mustard, tarragon, and an additional 1/3 cup of oil. Season with salt and pepper to taste.
  • In a spacious bowl, mix the lettuce with vinaigrette until coated. Season with salt and pepper, then divide into 4 dishes. Next, toss the beetroot in the same bowl with more vinaigrette until coated. Season with salt and pepper, then divide among dishes. Sprinkle with pistachios and serve with extra vinaigrette on the side.

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