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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

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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