Beetroot Salad with Savory Granola

Beetroot Salad with Savory Granola

Created by Casey Wall, Bar Liberty

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

Adjust Quantity

Featured Chef's Recipe

Jeffrey Tan

Method

  1. 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.
  2. 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.
  3. 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.