• Roasted beetroot with rocket and blue cheese

    Serves: 6
    Cooking Time: 45 mins

    Ingredients

    • 2kg beetroot
    • 50ml olive oil
    • 1 large onion, coarsely chopped
    • 2 bay leaves
    • 50ml balsamic vinegar
    • 125ml (½ cup) red wine
    • salt and freshly ground black pepper, to taste
    • 200g fresh rocket leaves
    • 80ml (1/3 cup) blue cheese

    Instructions

    1

    Clean and peel the beetroot and place in a pot. Cover with boiling water and cook until al dente, about 15 minutes. Remove from the heat, strain and cool completely. Chop into chunky cubes and refrigerate.

    2

    Heat the oil in a pan and sauté the onion and bay leaves over medium heat until translucent. Add the vinegar and red wine and simmer for 2 minutes. Season and remove from the heat.

    3

    Discard the bay leaves and transfer the onion mixture to a bowl. Allow to cool before placing in the fridge to chill for 15 minutes .

    4

    Combine the chilled onion mixture and beetroot in a bowl. Mix in 30ml (2 tbsp) of the blue cheese, crumbled.

    5

    To serve, arrange the rocket on a platter. Top with the beetroot mixture and crumble over the remaining blue cheese.

    Notes

    To drink: Cederberg Bukettraube 2008, floral and juicy.

     

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