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Baby beets in Vino Cotto with rocket, walnuts and goats cheese.

Beautiful baby beets make a fabulously fresh salad for mid week meals or entertaining.
  • 1 bunch of Baby beets

  • 1/4 cup of Vino Cotto

  • 1 cup Extra Virgin Olive Oil

  • 2 bunches of Rocket

  • 100 grams of Walnuts

  • 150 grams of Firm Goats Cheese

  • Sea Salt to taste

  • Cracked Pepper to taste

  • 1/4 teaspoon of Sugar

  1. Place the beets into cold water and add a teaspoon of sea salt.

  2. Bring the beets to the boil and simmer for 15 minutes. Let cool and remove the skins.

  3. Pre heat the oven to 200c. Combine the Vino cotto, olive oil, sea salt, cracked pepper and sugar if you find the need. Toss the beats in the dressing and place on a roasting tray. Roast for 10 minutes.

  4. Preheat the oven to 180c and roast the walnuts. While warm remove the skins by rubbing with a tea towel.

  5. Combine the walnuts, rocket, and baby beets and toss with the liquid left over from the roasting.

  6. Place onto the plate and top with the goats cheese.

  7. Serve immediately and enjoy!

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