Beetroot and Vino Cotto Salad
Serves 4
Ingredients
6-8 Baby Beetroot
1/4 cup Vino Cotto
¼ cup Extra Virgin Olive Oil
2 bunches Rocket
100g Walnuts
75g firm Goats cheese
Sea salt to taste
Cracked pepper to taste
1/4 tsp Sugar
Method
Place the beets into cold water and add a teaspoon of sea salt. Bring the beets to the boil and simmer for 15 minutes. Let cool and remove the skins.
Preheat the oven to 220°C. Combine the Vino Cotto, Extra Virgin Olive Oil, sea salt, cracked pepper and sugar, if you find the need. Toss the beets in the dressing and place on a roasting tray. Roast for half an hour.
Preheat the oven to 180°C and roast the walnuts. While warm remove the skins by rubbing with a tea towel.
Combine the walnuts, rocket, and baby beets and toss with the liquid left over from the roasting.
Place onto the plate and top with the goats cheese.