Beetroot Salad with Savory Granola
Created by Casey Wall, Bar Liberty
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Time
0m
Difficulty
Ingredients
For 4 people
- 2 kilo(s) Beets (medium)
- 3 liter(s) Water
- 500 mL Red Wine Vinegar
- 10 grams Chilli Flakes
- 35 grams Crushed Garlic
- 9 grams Tarragon
- 9 grams Thyme
- 250 grams Sugar
- 60 grams Cooking Salt
- 1 teaspoon(s) Flake Salt
- 0.5 cup(s) Rolled Oats
- 0.5 cup(s) Pumpkin Seeds
- 0.5 cup(s) Pistachios
- 0.5 cup(s) Sunflower Seeds
- 0.5 cup(s) Sesame Seeds
- 1 tablespoon(s) Caraway Seeds
- 1 teaspoon(s) Cayenne
- 1 Egg white, whisked
- 60 mL Extra Virgin Olive Oil
- 3 tablespoon(s) Maple Syrup
- 1 Drizzle of Lemon Juice
- 1 cup(s) Goats Cheese to serve
Method
- For the Beetroot Salad: Put beets, water, vinegar, chilli flakes, crushed garlic, herbs, sugar and cooking salt in a pot and bring beetroots to a boil, then reduce to a simmer. Cook until the beets are soft all the way through. Remove beets from liquid and peel off the skins whilst they are still warm. Cut into bite sized pieces.
- For the Savoury Granola: Mix all remaining ingredients thoroughly. Bake of a flat sheet tray lined with parchment paper at 170C for 20 mins making sure to spin after 10 minutes.
- To Serve: Dress the beets with lemon juice, olive oil and salt, arrange on a plate. Add dollops of goats cheese over the plate. Top with granola.