Roasted beetroot with crispy bacon and rocket aioli

Roasted beetroot with crispy bacon and rocket aioli

Serves: 4
Cooking Time: 30 minutes

Ingredients

  • SALAD

  • 8 large SPAR Freshline Beetroot, peeled and cut into 6 pieces
  • 30ml (2 tbsp) fennel seeds
  • 45ml (3 tbsp) SPAR Extra Virgin Italian Olive Oil
  • SPAR Iodated Sea Salt and freshly ground black pepper, to taste
  • 200g SPAR Streaky Bacon
  • 100g SPAR Walnuts
  • 15ml (1 tbsp) SPAR Balsamic Vinegar
  • ROCKET AÏOLI

  • 3 large SPAR Egg yolks
  • 375ml (1½ cups) SPAR Extra Virgin Italian Olive Oil
  • juice of 1 small lemon
  • 3 garlic cloves, peeled
  • 50g SPAR Roasted & Salted Almonds
  • 200g SPAR Freshline
  • Rocket Leaves
  • 200g SPAR Freshline Rocket leaves, to serve fennel sprigs, to garnish

Instructions

1

Preheat the oven to 180°C. Place the beetroot pieces in a mixing bowl, add the fennel seeds and 45ml (3 tbsp) olive oil, and season to taste. Toss to combine well. Transfer to a roasting tin and roast in the oven, turning the beetroot once, until tender and dark on the edges, about 40 – 45 minutes. Set aside to cool slightly.

2

For the aïoli, add the egg yolks to a food processor and blitz until thick and creamy. Slowly add the 375ml (1½ cups) olive oil and lemon juice until the mixture is thick and glossy. Add more oil, if needed.

3

Add the peeled garlic cloves, the almonds and rocket leaves, and continue to blitz until finely chopped. Adjust the seasoning to taste.

4

Cook the bacon in a frying pan until crispy. Remove, add the walnuts to the same pan and stir over low heat, about 2 minutes.

5

Remove from heat and mix through the beetroot and balsamic vinegar.

6

To serve, arrange the beetroot salad on a platter with the crispy fried bacon, the rocket and fennel sprigs. Place the rocket aïoli in avbowl alongside, with a couple of pieces of bacon dipped into it, if desired.

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