https://westgold.com/
Recipe
Difficulty
Easy
Prep time
30 minutes
Cook time
15-20 minutes
Serves
4-6
Ingredients:
50g Westgold butter, melted
3-4 golden beetroot
3-4 candy beetroot
¼ c extra virgin olive oil
2 t chopped rosemary
2 t chopped parsley
sea salt and pepper
1 baguette
1 punnet yellow cherry tomatoes chopped in half
120g bag of mixed salad leaves
zest of 2 lemons
1 t sugar
¼ t salt
½ t olive oil
Avocado butter:
50g Westgold Butter melted
2 avocado, room temp
1 clove garlic
1 ½ - 2 T lemon juice
2-3 T water
Salt and pepper
Method:
Beetroot: Preheat oven to 200°C. Peel beetroots, slice into thin wedges, and put into a bowl. Mix melted butter, olive oil, parsley and rosemary together. Add just enough of the herb butter and toss together to coat all sides (reserving the rest of the butter herb for the baguette). Spread beetroot thinly onto separate oven trays and season with salt and pepper. Roast 10-15 mins until tender and crisp on the edges. Set aside to cool.
Slice baguette into thin slices and brush with herb butter. Either cook on a chargrill or in a medium oven until crisp and golden.
Lemon zest: Finely grate the zest. Put in a bowl and add sugar, salt and olive oil. Rub together until coated. Spread thinly onto baking paper and bake at 150°C 20-25 mins. Turn off the oven and leave to dry.
Avocado butter: Peel the avocado and remove the stone. Put chopped avocado, garlic, lemon juice and water into a blender to blend until smooth. Keeping the blender running, pour in melted butter. Add salt and pepper to taste. Add a little more water or lemon juice until the desired consistency. Spoon into a serving bowl and press plastic wrap down onto the avocado butter to keep it air tight. Leave in a cool place until ready to serve.
To assemble the salad: Scatter salad leaves onto platter. Sprinkle the roasted beets, cherry tomatoes and lemon zest. Serve with the crisp baguette and avocado butter to the side.
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