Recipe: Tri-colour Roasted Beetroot Salad from Maggie's Recipe for Life »

With Thyme, Walnuts, Goat's Cheese and Herb Salad

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Tri-colour roasted beetroot salad with thyme walnut goat's cheese and herb salad

Tri-colour roasted beetroot salad with thyme walnut goat's cheese and herb salad [©Simon & Schuster Australia]

<i>Maggie's Recipe for Life</i> by Maggie Beer

 

Maggie's Recipe for Life aims to help you age well from this point on, no matter what number that starting point has on it. And with Maggie Beer in the kitchen, you know this food isn't just about the nutrition for optimum brain health, it's going to be full of flavour and delicious to boot.

With the assistance of Professor Raplh Martins and using the latest scientific research, Maggie has worked up over 200 recipes in a book she says is very important to her. It combines her love of cooking delicious, simple food with her passion for improving the health of older people. But this isn't a book for 'old' people – it's for whatever age you are now so that when you get older, you'll have aged better!

Proceeds from Maggie's Recipe for Life will be shared between the Maggie Beer Foundation and the Lions Alzheimers' Research Foundation.

Here's a recipe from the book and it's bursting with flavour, just as you'd expect from the iconic Maggie Beer. 
 

Maggie writes:

I remember the first time I ever served goat’s curd for a lunch. It was a long long time ago after a trip to France where I’d bought a bottle of amazing walnut oil. Gabrielle Kervella from Western Australia was a pioneer in making fresh goat’s curd of such quality and it was available for the first time in Adelaide.I simply made a mound of it, drizzled it with the aforementioned walnut oil and toasted walnuts and served it with some roasted beetroot and leaves from the garden. I have to say it was the equal of anything I had eaten in France. This is just an extension of the simplicity of that dish.

 
Tri-colour Roasted Beetroot Salad with Thyme, Walnuts, Goat's Cheese and Herb Salad (serves 4)

Ingredients:

  • 3 small-medium yellow beetroot
  • 3 small-medium purple beetroot
  • 3 small-medium white or red beetroot
  • Rock salt
  • 18 sprigs thyme
  • 60 g walnuts
  • 6 large thin slices sourdough bread, or similar
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • Sea salt flakes and freshly ground black pepper
  • 2 tablespoons vino cotto or balsamic vinegar
  • ½ cup young beetroot leaves or rocket
  • ½ cup flat-leaf parsley leaves
  • 200 g fresh goat’s cheese, cut into bite-sized pieces
  • 2 tablespoons walnut oil
  • 2 tablespoons verjuice
     

Method:

Preheat the oven to 165°C (fan-forced).

Tear 9 pieces of foil large enough to wrap each beetroot. Weigh thebeetroot and work out 6% of the total weight (for example, if the beetroots weigh 100 g in total, you will need 6 g rock salt). Divide the salt among the pieces of foil, top with the beetroot and 2 sprigs of thyme, then wrap upeach beetroot to seal.

Place on a baking tray and roast for 1 hour or until a skewer inserts easily into the centre of the beetroot. (Remember that the beetroot will continue to cook while cooling.) Remove from the oven and stand until cool.

Increase the oven temperature to 180°C (fan-forced). Place the walnuts on a baking tray and toast for 8-10 minutes. Pour into a clean tea towel and rub their skins off while still warm.

Brush both sides of the bread with a generous amount of olive oil and season with salt and pepper. Place on a baking tray in a single layer and toast for 8-12 minutes or until golden. Remove from the oven and set aside to cool.

Unwrap the cooled beetroot and rub their skins off – they should come off easily. (You may choose to wear a pair of disposable gloves to keep your fingers from turning purple.)

Take 2 small bowls and place 1 tablespoon olive oil and 1 tablespoon vinocotto into each. Cut the beetroot into quarters or rounds and place the red and purple pieces of beetroot into one bowl and the yellow into the other. Toss to coat well.

To serve, scatter the beetroot leaves or rocket over a large serving platter.Top with the beetroot, parsley leaves and walnuts. Break the toast into shards and scatter over the top, followed by the goat’s cheese.

Place the walnut oil and verjuice in a small jar, season to taste, then seal and shake well. Pour over enough dressing to just coat the salad. Serve immediately.
 

Nutrition:

Walnuts and walnut oil will provide you with protein, polyunsaturated fatty acids, manganese and copper.

 

This recipe from Maggie's Recipe for Life by Maggie Beer with Professor Ralph Martins and photography by Dragan Radocaj is reproduced with the kind permission of the publishers.

Read more on Maggie's Recipe for Life here » 

See links below for more recipes from this book and reviews of other Maggie Beer books.

Maggie's Recipe for Life is published by Simon & Schuster Australia (Sydney, NSW; Oct 2017; Pb; RRP A$39..99) It is available from all good bookstores from 9 October 2017.

It can also be purchased online via booko.com.au »

Regions

  • Barossa Valley (SA)

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November 18th, 2017
 
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