Roast beet salad

Deur Barbara Joubert, SARIE KOS Somer 2009/10

Roast beet salad Foto’s: Micky Hoyle Galery

(Serves 6)

  • 60 ml olive oil
  • 12 small pickling onions, peeled
  • 12 whole cloves of garlic
  • Salt and freshly ground black pepper to taste
  • 18 small beets
  • 8 eggs
  • 500 g streaky bacon, cut into cubes
  • 70 g small salad leaves of your choice

Dressing

  • 80 ml oliv oil
  • 30 ml lemon juice
  • Salt and freshly ground black pepper

Preheat oven to 160 °C. Heat 45 ml of the olive oil in a pan and fry onions for about 5 minute, just till they start to colour. Put onions and garlic in an oven roasting dish. Roast for about 30 minutes until tender and golden brown. Take out, let cool and season with salt and black pepper. Turn oven up to 180 °C. Wrap each beet in tin foil and put them in oven roasting dish. Roast for 1 hour. Take out and let cool until you can handle them. Rub off their skin. Boil eggs until medium hard, then halve. Heat rest of olive oil and fry bacon until crisp. Drain on kitchen paper. Combine ingredients for dressing and season with salt and black pepper. Arrange salad ingredients on a serving dish and serve with dressing.

Tip To make the onions easier to peel, submerge them in just-boiled water for 4 minutes, then in cold water.

  • Assistent Lynnae Janse van Rensburg, Elsabe Dippenaar

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