BURRELLA® W. ROASTED BEETROOT & MAPLE WALNUTS
Ingredients
-
1x Burrella®
-
2x small Beetroots, rinsed/ scrubbed/ dried
-
1x whole head Garlic
-
1x bunch Cavolo Nero
-
30g Walnut halves
-
30ml Maple syrup
-
Olive Oil
-
Salt
-
Pepper
Method
- STEP 1: Drizzle the beetroots and then the garlic with olive oil, wrap each individually in foil, place in a baking dish then roast at 180c for an hour. Break walnut halves into smaller pieces, toss with 2 Tbsp maple syrup and add to the oven for the final 10 minutes. Allow everything to cool before handling.
- STEP 2: Peel the beetroots, cut into small irregular sized pieces, set aside in a bowl. Squeeze the garlic flesh from its skin, mix with a pinch of salt in a small bowl, pour over enough olive oil to cover.
- STEP 3: Rinse, then strip cavolo nero leaves from stems. Roughly chop, toss with olive oil, season with salt pepper then roast for 10 minutes at 210c until crisp and beginning to char.
- STEP 4: Plate Burrella®, scatter cavolo nero, beetroot and nuts. Spoon over roasted garlic oil, finish with a sprinkling of sea salt. ENJOY!
Field Notes
This dish can be enjoyed year round but is best, mid-autumn when beetroots and cavolo nero are in season. Beautifully earthy flavours take on an extra dimension when the vegetables are roasted, bringing out a rich sweetness. Combined with the maple roasted nuts and the creamy Burrella®, this simple dish really is seasonal eating at its best.
Roasted garlic can be cooked any time you have the oven on, simply store in oil in the fridge to use whenever you’ve got a need for it/ craving! Use within 7 days.
Like garlic, Beetroots are a great vegetable to roast off in advance and can then be called upon for a recipe like this at any time.
