- 4 beetroot (about 800 g), peeled and each cut into 8 pieces
- 1 tablespoon olive oil
- 250 g pieces of bacon
- 1 tbs olive oil
- 100 g (1 cup) walnuts
- 1 tbs balsamic vinegar
- 1 cup baby rocket leaves
- 2 egg yolks
- 2 cloves of garlic
- 1 cup firmly packed, coarsely chopped rocket
- 300 ml light olive oil
- 2 tablespoons lemon juice
Place beetroot in a roasting pan, drizzle with olive oil, and toss to coat with oil. Roast at 200°C, turning once, for 45 minutes, or until tender and dark on edges. For rocket aioli, process egg yolks, garlic and rocket in a food processor until rocket is finely chopped. With motor running, gradually add olive oil in a thin steady steam until mixture is thick and glossy. Transfer to a bowl, stir in lemon juice and season to taste.
Remove rind and excess fat from bacon, then cut into 1,5 cm pieces. Heat olive oil in a non-stick frying pan and cook bacon over high heat until golden on edges. Add walnuts and stir over low heat for 1-2 minutes. Remove from heat, add beetroot and balsamic vinegar and mix well. Cool slightly. To serve, spoon a little rocket aioli onto centre of serving plate and top with beetroot mixture and baby rocket leaves.
To pair: Red wine goes surprisingly well with beetroot, so serve with Rietvallei Cabernet Sauvignon or our delicious Shiraz blend.