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Warm beetroot salad
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Vibrant young beets bring a wild bitterness to this winter salad, utilizing the leaves.
Ingredients:
  • 60ml oil
  • 12 baby beetroots, leaves trimmed and washed
  • 4 slices pancetta
  • 55g walnut
  • 40.00 ml red wine vinegar
  • 100g baby beetroot leaves (see note)
  • 100g goat's cheese, crumbled
Instructions:
  • Preheat the oven to 180°C. Individually wrap each beetroot in foil and arrange them on an oven tray. Bake in the oven for 25-30 minutes until tender. Let them cool for 5 minutes before serving.
  • Place the pancetta and walnuts on separate oven trays and bake until the pancetta is crisp and the walnuts are toasted, for about 5 minutes.
  • Put on gloves to peel the beetroot. Combine oil and vinegar in a jar and shake vigorously. Season with salt and pepper to your liking.
  • Lay out the beetroot leaves on serving plates. Place beetroots, crumbled goat's cheese, walnuts, and pancetta on top. Finish with a drizzle of dressing before serving.

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