Roast garlic and beetroot salad
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 20 minutes |
Ingredients
- salt
- 75 ml vegetable oil
- 3/4 - 1 cup Parmesan, finely grated
- 65 ml water
- 6 free-range egg yolks
- 1 Free-range egg
- 400 g tenderstem broccoli, sautéed or blanched
- sea salt and freshly ground black pepper, to taste
- 1/4 cup balsamic vinegar
- 4 Tbsp olive oil, to drizzle
- 4 bay leaves
- 8 garlic cloves, roughly chopped
- 4 Beetroot, quartered
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200°C.
- Place the beetroot, beetroot leaves, garlic, bay leaves, 3 T olive oil, balsamic vinegar and seasoning into an ovenproof dish and bake, covered with foil, for 15 to 20 minutes, or until soft and caramelised.
- Heat the remaining oil in a frying pan over a high heat. Fry the pancetta until crispy, remove from the pan and drain on kitchen paper.
- Blanch the broccoli in boiling salted water for 2 to 5 minutes, or until just cooked. Plunge into a bowl of ice water, then drain.
- Combine the beetroot leaves, garlic cloves, beetroot and broccoli in a mixing bowl.
- Turn out onto on a serving platter and scatter over the pancetta. Drizzle with the dressing and garnish with beetroot microleaves.
To make the dressing:
Blend the egg, egg yolk, water, lemon juice and Parmesan. While blending, slowly add the oil in a steady stream. Season to taste.
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