A Warm Salad of Roasted Beetroot & Mixed Leaves

Name: A Warm Salad of Roasted Beetroot & Mixed Leaves
Yield: Serves 6 as an entrée
Cuisine: French
Ingredients: 30 mixed salad leaves [such as mustard greens, rocket and radicchio], trimmed, washed and spin-dried [large leaves shredded into 2cm-wide ribbons]; 30 mixed salad leaves [such as mustard greens, rocket and radicchio], trimmed, washed and spin-dried [large leaves shredded into 2cm-wide ribbons]; 30 mixed salad leaves [such as mustard greens, rocket and radicchio], trimmed, washed and spin-dried [large leaves shredded into 2cm-wide ribbons]; sea salt and freshly ground black pepper; 4 beetroot, with 2 cm stalk attached, scrubbed; 40 ml extra virgin olive oil; 2 cloves garlic, any green shoot removed, roughly chopped; 30 mixed salad leaves [such as mustard greens, rocket and radicchio], trimmed, washed and spin-dried [large leaves shredded into 2cm-wide ribbons]; 150 g gypsy ham, skin removed, cut into 3mm-thick slices, then cut into 3cm-long julienne; 40 ml walnut oil; 20 ml cider vinegar; sea salt and freshly ground black pepper

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

This salad for the winter months might be served as an entrée, with braised lamb shanks to follow - good food to warm the soul on a cold day. Roasted beetroot is delicious with spicy leaves such as mustard greens, rocket and radicchio. The addition of a julienne of ham gives a further depth to the flavour of this dish.

Ingredients

4 beetroot, with 2 cm stalk attached, scrubbed
40 ml extra virgin olive oil

Australian
Europe
Oceania
France
Australia
Starter
Main course
Spicy
Mediterranean
Winter
Gluten-free

Method

Preheat the oven 180°C. Wrap the beetroot individually in foil, then bake for 40 minutes or until tender when pierced w