Preparation time
20 mins
Cooking time
55 mins
Serves
4 as a shared entrée
McLaren Vale is one of Australia's most beloved wine regions, thanks to the premium expressions that emerge from its maritime-influenced climate. It's also a prime centre of sustainable agriculture, something that chef Tom Tilbury of Gather at Coriole celebrates with dishes like his roasted beetroot and buffalo curd. Its play of flavours finds an ideal accompaniment in the savoury fruit notes of a Coriole Chenin Blanc.
Ingredients
6 medium beetroots (mixture of golden, red and striped), trimmed
30ml grapeseed oil
10g dark brown sugar
10g sea salt
Zest of one lemon
15ml extra virgin olive oil
Dressing
30ml extra virgin olive oil
30ml aged sweet vinegar (or balsamic vinegar)
Sea salt and cracked black pepper, to taste
Salad
One head of witlof, cut into separate leaves
125g buffalo curd or goat’s curd
½ cup walnut pieces, toasted
Baby beetroot leaves to garnish
Method
1. Combine oil, sugar and sea salt in a bowl. Add beetroots, toss to coat.
2. Preheat oven to 180°C, wrap the beetroots in foil. Place beetroots on an oven tray and roast for 45- 55 minutes or until a skewer easily pierces the flesh.
3. Peel roasted beetroot while warm. Place in a bowl. Combine lemon zest and 15ml olive oil, pour over beetroots, toss to coat.
4. Combine 30ml of oil with vinegar, salt and pepper, add witlof toss gently to coat.
5. In a shallow serving bowl or plate, dollop the buffalo curd. Top with beetroots and witlof. Sprinkle over walnuts and baby beetroot leaves.
Wine Match: Coriole Chenin Blanc 2020