Sample Recipe: Beetroot roasted with fetta and watercress
(Pictured)This is a salad I serve in the cooler autumn months when there is an abundance of beetroot around. I prefer the extra-sweet flavour of baby beetroot but this salad is just as good with larger beetroot. I do suggest that you use rubber gloves to peel the beetroot or your hands will be stained red for days afterwards! I love to use Persian fetta from the Yarra Valley, but you could just as easily use Bulgarian or Hungarian fetta.
10 small beetroots
sea salt and pepper
100 ml white wine vinegar
100 ml extra virgin olive oil
100 g Persian fetta or any other soft, marinated fetta
1/2 bunch watercress
50 ml balsamic vinegar
Preheat the oven to 180°C
Spread a large piece of foil on the kitchen bench and place the beetroots on top. Season with salt and pepper, then bring the edges of the foil together. Pour the white wine vinegar over the beetroots and secure the edges to make a bag. Place the bag on a baking tray in case of any spillage. Cook in the oven for 20 minutes until tender, then remove and allow to cool. Using rubber gloves, peel the beetroots and cut them in half.
Heat 20 ml extra virgin olive oil in a saucepan, add the beetroot and cook for a few minutes to sear slightly. Season to taste. Transfer the beetroot to a serving dish and crumble the fetta over the top.
Arrange the watercress around the beetroot. Whisk together the balsamic vinegar and remaining olive oil and drizzle over the salad before serving.
SERVES 4
About the Author
Matt Moran is head chef and co-owner of ARIA restaurant, which is enviably located at the doorstep of the Sydney Opera House, and overlooks the harbour. Matt's established reputation has taken him to all corners of the world, landing him invitations to cook in such places as New York's esteemed James Beard Foundation, and to act as culinary consultant to Singapore Airlines. He has also featured in the television series My Restaurant Rules and Heat in the Kitchen.