Chef Ben Levene has brought some beautiful fresh Yarra Valley produce to the plate in his colourful beetroot dish. And what better match than the La Boheme Rose as its acidity cuts through the rich and creamy Gorgonzola, while fruity notes help boost the vibrant beetroot flavour, finishing with the sweet and crunchy walnuts.
Ingredients
5 baby red beetroots, trimmed
5 baby yellow beetroots, trimmed
5 baby target beetroots, trimmed
3 sprigs thyme
3 sprigs rosemary
3 cloves garlic crushed
1 cup Rosé
5g Dijon mustard
2g honey
15ml Champagne vinegar
2g salt
90ml extra virgin olive oil
100g rocket, washed and dried
200g Gorgonzola dolce, crumbled (room temp)
Candied walnuts
200ml sugar syrup
100g walnuts
1. Combine walnuts and sugar syrup in a saucepan over low heat for 2 hours. Drain, place on a baking tray lined with baking paper. Bake at 180°C for 15 minutes. Remove, cool slightly.
2. Place beetroots on separate sheet of foil, drizzle with olive oil, season with salt and pepper. Add thyme, rosemary and garlic. Wrap up air tight. Roast for 30-35 minutes or until tender. Remove, cool. Peel and cut into quarters. Set aside.
3. Place Rosé in a small saucepan over medium-high heat. Cook until reduced to 2 tbsp. Cool. Combine Rosé, mustard, honey, vinegar and salt in a bowl, slowly whisk in oil.
4. To serve: place rocket in a bowl, add vinaigrette, toss gently and place in middle of serving plate. Place beetroot in and around rocket, crumble candied walnuts over top and finish with Gorgonzola.
Wine Match: La Boheme Act Two Pinot Noir Rose