Roast beetroot, bacon, red onion and goat's cheese with balsamic vinaigrette
( SERVES 4 )
Ingredients
| 1 kg | Beetroot |
| 100 g | Streaky bacon |
| 100 g | Goat's cheese, or feta |
| 1 | Red onion, large |
Balsamic vinaigrette
| 4 Tbsp | Olive oil |
| 2 Tbsp | Balsamic vinegar |
| 1 pinch | Salt and freshly ground black pepper |
Directions
- Wash the beetroot, remove the stalks but do not peel.
- Place the beetroot in a pot and cover with cold, salted water. Bring to the boil and simmer until tender. Leave to cool.
- When cold, peel the skins off the beetroot. It is a good idea to use gloves for this process.
- Cut the bacon into 2 centimetre pieces and fry until crisp in a frying pan.
- When ready to serve, cut the onion in rings and place in a bowl. Add the beetroot and bacon and crumble the cheese on top.
- Whisk all the vinaigrette ingredients together and toss gently through the salad before serving.
Wine match by Brancott Estate
Comments
kiwiactrss
added 711 days agoHI - I might be being thick here - but how are the beetroots roasted?
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