Beetroot salad with goat’s curd

Fresh goat curd is paired with cooked beetroot, beet leaves, hazelnuts and herbs in this garden-fresh salad.

Beetroot salad with goat’s curd. Credit: The Chef's Garden

• serves

  4

• cook

  50 minutes

• difficulty

  Easy

Ingredients

• 4 medium-sized beetroots, left whole
• 100 ml olive oil
• 4 bay leaf
• Salt
• White pepper
• 5 garlic chives, finely chopped
• Handful chopped flat leaf parsley
• Handful beetroot leaves, cooked
• 1 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• 10 hazelnuts, toasted and crushed
• ½ cup (or as desired) goats curd

Instructions

1. Wrap beetroots individually in aluminium foil, each with 1 bay leaf, salt, pepper and olive oil. Steam for 45 minutes to 1 hour. They need to be soft enough to easily insert a skewer.
2. When cool enough to handle, peel the beetroots and cut into wedges.
3. For the salad, combine the beetroot with garlic chives, parsley, beetroot leaves, vinegar, pepper, extra virgin olive oil and half of the hazelnut.
4. Put goats curd on the plate and top with beetroot salad. Sprinkle the remaining hazelnut and drizzle with olive oil.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.