Serves 2

hellobali - - CONTENTS -

De­cem­ber's must-visit restau­rants



Baked Beets

Beet­root Dress­ing

Salad Dress­ing

250g large beet­root 15ml red wine vine­gar 8 baby pur­ple beet­roots 250g rock salt 50ml ex­tra vir­gin olive oil 50ml red wine vine­gar 20ml lemon juice sea salt and pep­per to taste 2tbsp fresh goats curd 2 small shal­lots, sliced thinly ½ bunch spring onion/scal­lion, sliced thinly baby basil leaves 1 bunch chives, finely chopped

Pre-heat oven to 220 de­grees. Wash all the small beet­roots ex­tremely well un­der run­ning cold wa­ter. Dry with a damp cloth. Line a small oven tray with tin foil. Place rock salt on the foil and place an­other layer of foil on top, then the beet­roots, and a fi­nal layer of foil and bake 45 min­utes un­til ten­der. Al­low to cool, then cut into quar­ters. Coarsely grate the large beet­roots. Place into a pot with just enough wa­ter to cover the beet­root, add a dash of salt and bring to the boil. Once boiled, dis­card the beet­root, and add red wine vine­gar to the liq­uid. Re­duce un­til it's the con­sis­tency of pour­ing cream. Set aside. Com­bine olive oil, vine­gar and lemon juice in a bowl and mix. Ad­just sea­son­ing.

Spread the goat's cheese into a cir­cle in the mid­dle of the plate. Place the roasted beet­roots on top. Mix all the re­main­ing in­gre­di­ents with a ta­ble­spoon of the salad dress­ing. Place salad on top and driz­zle with beet­root dress­ing.

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