Bitter leaf, roast beetroot, pomelo and pecorino salad

Name: Bitter leaf, roast beetroot, pomelo and pecorino salad recipe
Yield: 4
Ingredients: 1 radicchio, cut into wedges; 2 cups dandelion leaves (from greengrocers); 1 cup amaranth leaves (from greengrocers); 1 large pomelo or large grapefruit, segmented; 1/2 bunch dill, leaves picked; Salt flakes, micro cress and shaved pecorino, to serve; 6 each baby purple and golden beetroot or 12 baby beetroot; 100ml extra virgin olive oil; 2 tbs sherry vinegar or red wine vinegar; 1 tsp brown sugar; 1 tsp fennel seeds, toasted; 4 lemon thyme sprigs

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by delicious. team

delicious. team

Sep 13, 2018

This beautifully earthy and crunchy bitter leaf salad is a perfect match for rich winter dishes.

1 radicchio, cut into wedges
2 cups dandelion leaves (from greengrocers)
1 cup amaranth leaves (from greengrocers)
1 large pomelo or large grapefruit, segmented
1/2 bunch dill, leaves picked
Salt flakes, micro cress and shaved pecorino, to serve

Roast beetroot

6 each baby purple and golden beetroot or 12 baby beetroot
100ml extra virgin olive oil
2 tbs sherry vinegar or red wine vinegar
1 tsp brown sugar
1 tsp fennel seeds, toasted
4 lemon thyme sprigs

Method

1.

Preheat oven to 160°C. For the beetroot, line a roasting pan with baking paper. Combine all ingredients in a bowl and toss to combine
2.

Transfer beetroot mixture to pan, then cover with foil. Roast for 50 minutes or until tender. Remove from the oven, reserving cooking liquid.
3.

When beetroot is cool enough to handle (wear gloves to keep your hands from being stained) rub off skins and discard. Cut in half lengthways and rest in the cooking liquid until needed.
4.

Assemble salad of dandelion leaves, amaranth leaves, pomelo and roast beetroot.
5.

Finish with dill, micro cress, shaved pecorino and pepper.