Autumn Cooking….Beetroot and Roquefort Salad
Beetroot and Roquefort Salad
time: 20 min
serves: 4
Ingredients
– Beetroot 500g (small hole or large cut into bite sized wedges) (washed, stem cut off)
– 2 tbspns balsamic vinegar
– 1/2 radicchio, leaves removed
– hazelnuts: 50g toasted over low heat tossing regularly
– pancetta: 100g sliced
– roquefort/blue cheese 50g broken up
– dill 10g, parsley 10g
Dressing
– reserved beetroot juice/balsamic
– 2 tbspns apple cider vinegar
– 2 tbpns olive oil, 2 tbspns hazelnut oil (if you have it)
– salt and pepper to taste
Methods
1) Place beetroots in bowl with balsamic and salt and pepper to taste. place lid on top and microwave 10min till soft
2) combine ingredients for dressing and whisk to emulsify
3) when beetroot cool, peel and slice
4) combine all ingredients and enjoy!
Director + DOP – Marisa Matear
Chef – Marcus Matear
https://www.instagram.com/mmatear
Editor – Nicola Matear
https://www.instagram.com/by_niknak