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Food

Roasted Beetroot & Buffalo Curd

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​ 

Food
Preparation time
20 mins
Cooking time
55 mins
Serves
4 as a shared entrée

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