Roasted beetroot blood orange red witlof and asparagus
Peter Doyle
Roasted beetroot blood orange red witlof and asparagus
Serves 6Ingredients
2 beetroot
2 blood oranges, peeled, sliced into rounds
24 green asparagus spears, peeled, blanched, refreshed
2 bulbs red witlof, leaves separated
1 bunch curly endive
2 tablespoons pinenuts, toasted
25ml white wine vinegar
25ml walnut oil
75ml olive oil
Method
For the walnut vinaigrette, whisk together vinegar, walnut oil, olive oil. Season to taste.
Trim beetroot stem, leaving 1cm.
Wrap in foil and roast in a moderate oven for one hour.
Cool. Peel and cut each beetroot into 12 wedges.
Toss the witlof and curly endive in walnut vinaigrette and place in the centre of the plate.
Arrange the beetroot, asparagus, blood orange slices and pinenuts around and over the greens.
Artichokes with broad beans and bacon Vegetables, Salads; First Course - A recipe from Mietta and Friends, This is Joan Cambell's recipe for Artichokes with broad beans and bacon
Roasted beetroot blood orange red witlof and asparagus Vegetables, Salads; First Course - A recipe from Great Australian Chefs, This is Peter Doyle's recipe for Roasted beetroot blood orange red witlof and asparagus
Salad of witlof and radicchio with shavings of Heidi gruyere on a cheese biscuit Vegetables, Salads; First Course - A recipe from Mietta and Friends, This is Iain Hewitson's recipe for Salad of witlof and radicchio with shavings of Heidi gruyere on a cheese biscuit
Warm potato rosti with Gympie Farm goat cheese and poached paradise pear Vegetables, Salads; First Course - A recipe from Great Australian Chefs, This is Gillian Hirst's recipe for Warm potato rosti with Gympie Farm goat cheese and poached paradise pea
Smoked eggplant with crab sauce Vegetables, Salads; First Course - A recipe from Great Australian Chefs, This is Phillip Searle recipe for Smoked eggplant with crab sauce
Chinese Turnip Cake Vegetables, Salads; First Course - A recipe from Mietta and Friends, This is James Tan's recipe for Chinese Turnip Cake