Recipes
Beetroot Salad
15 minutes Preparation time
5 minutes Cooking time
4 servings Serves
Ingredients
Beetroots
16 baby red beetroots
4 baby golden beetroots
Hazelnut Dressing
185 ml hazelnut oil
65 ml sherry vinegar
250 ml grapeseed oil
Juice of ½ lemon
½ teaspoon sugar
½ teaspoon salt
½ garlic clove
To Serve
100 g goat curd
35 g hazelnuts, crushed
Watercress
Sea Salt to taste
Miele Accessories
Method
Beetroots
- Place the beetroots into a solid steam tray. Place in the Steam Oven and steam at 100°C for 25 minutes or until tender.
- Remove the beetroot from the oven, allow to cool and then peel.
Hazelnut Dressing
- Mix all ingredients with a whisk or in a jar with a tight lid and shake for 30 seconds.
- Season to taste.
To Serve
- Toss the beetroots in 80 ml of the hazelnut dressing, salt and crushed hazelnuts.
- Spread the goat curd on each plate, place beetroots on top and garnish with watercress.
Notes:
- This dressing makes 500 ml, keep remaining dressing in an airtight bottle in the refrigerator for up to 3 weeks.
Applicance Functions
Shannon Bennett
Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.