A salad of roasted beetroot, bitter leaves, bacon & spiced yoghurt
Method
- Preheat oven to 200°C fan forced (220°C normal).
- Individually wrap each beetroot in kitchen foil and cook in the oven for about 30-45 mins until tender when pierced with a sharp knife. Cool a little and then peel.
- Whilst still warm, toss the beetroot with a splash of oil, the juice of ½ lemon and seasonings. Set aside.
- Heat a little oil in a pan and sauté the bacon until crispy, tossing with a squeeze of lemon juice when ready.
- Then combine the yoghurt with the cumin, ground coriander and a good squeeze of fresh lemon juice.
- Toss the lettuces and bacon with any cooking juices and a splash of fresh oil, if needed.
- Arrange the beetroot in individual bowls or on small plates and mound the leaves on top. Then flick the spiced yoghurt over.
- Serve as a starter or as an accompaniment to a simple meat dish.
Ingredients
- 4-6 medium beetroot, scrubbed well
- olive oil
- 2 lemons
- sea salt & freshly ground pepper
- 2-3 rindless bacon rashers, sliced
- 3 heaped tbsp plain yoghurt
- a good pinch of ground cumin
- a good pinch of ground coriander
- 1-2 handfuls frissee lettuce leaves (or curly endive)
- 1-2 radicchio, very finely sliced
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