Beetroot & Vinno Cotto Salad

4
Servings
30m
Prep Time
50m
Cook Time
1h 20m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (164.4 g)
  • Calories 659
  • Total Fat - 61.1 g
  • Saturated Fat - 13.2 g
  • Cholesterol - 97.7 mg
  • Sodium - 184.4 mg
  • Total Carbohydrate - 0.2 g
  • Dietary Fiber - 0 g
  • Sugars - 0.1 g
  • Protein - 26.7 g
  • Calcium - 93.6 mg
  • Iron - 2.3 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 220C.

Step 2

Place the beets into cold water and add a teaspoon of sea salt and bring the beets to the boil and simmer for 15 minutes, remove from the heat and strain off and let them cool and remove the skins, wearing plastic gloves if you want to avoid beetroot stain on your hands.

Step 3

Combine the vino cotto, extra virgin olive oil, sea salt and cracked pepper and toss the beets in the dressing and place on a roasting tray and roast for half an hour or until cooked through.

Step 4

Reduce the oven to 180C and roast the walnuts for 5 minutes and while warm remove the skins by rubbing with a tea towel.

Step 5

Combine the walnuts, rocket, and baby beets and gently toss with the liquid left over from the roasting.

Step 6

Place onto the plate and top with the goats cheese and serve at room temperature with a final drizzle of extra virgin olive oil.

Step 7

Tip: boiling beets can take a much longer time to cook than you think, baby beets could take 15 to 40 minutes, while larger ones can take 40 minutes to an hour or more - use timing as a guide only.

Tips & Variations


No special items needed.

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