Summer is such a great time to try new recipes with delicious, fresh produce. It’s not a super quick recipe but perfect for entertaining and can be easily sized to accommodate more guests.
It’s not for the faint hearted as the flavours are quite strong – but seriously delicious. I paired it with grilled chicken breast but it would also accompany steak or fish really well.
Recipe found: Gourmet Traveller
60 gm walnuts
2small beetroot, shaved on a mandolin
1 golden shallot, shaved on a mandolin
1radicchio, coarsely torn
150 gmGorgonzola dolcelatte
For drizzling:extra-virgin olive oil
Pickled roasted beetroot
2 small beetroot
1 tbspolive oil
220 ml red wine vinegar
110 gmcaster sugar
3 thyme sprigs
1 fresh bay leaf
Preheat oven to 200C.
Place beetroot in a small roasting pan with olive oil and 60ml water, season to taste, cover and roast until tender (1 hour).
Cool, peel and transfer to a bowl.
Meanwhile, combine vinegar, sugar, 2 tsp sea salt, thyme, bay and 120ml water in a saucepan and bring to the boil, stirring to dissolve sugar.
Remove from heat, pour over beetroot and set aside to cool and marinate (1 hour). Drain (reserve pickling liquid) and arrange on a platter.
Roast walnuts on an oven tray until golden (5-10 minutes). Coarsely chop and set aside.
Combine shaved beetroot and shallot in a bowl, then scatter half over pickled beetroot.
Scatter with half the radicchio, then repeat with remaining shaved beetroot mixture and radicchio.
Scatter with Gorgonzola and walnuts, drizzle with 1 tbsp pickling liquid and a little vincotto and extra-virgin olive oil, and serve.