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Roasted beet salad

Serves: 4
Ingredients
For the roasted beetroot:
Beetroot, golden and red 600 gm
Olive oil 30 ml
For the garlic chips:
Garlic, peeled 20 gm
Oil, for frying 10 ml
For the salad:
Baby garlic chives 12 gm
Pea shoots, golden 24 gm
Ricotta cheese 30 gm
Rocket lettuce 12 gm
Lime olive oil vinaigrette 120 ml
Yoghurt vinaigrette 160 ml
Orange (5 segments per person) 4 pc
Maldon sal to taste
Black pepper, cracked to taste
Method
Place each beetroot onto a piece of tin foil, drizzle with olive oil, wrap with the foil and place in the oven at 180°C for 2 hours. Remove from the oven and cool for 30 minutes. Remove the foil and peel the beetroots, top and tail each one, then cut into half-inch wedges.
To make the garlic chips, thinly slice the peeled garlic width-wise and deep-fry in a heavy bottomed pan with oil until golden brown. Remove from the pan and allow to cool on greaseproof paper.
In a mixing bowl, combine the beetroot with half the lime vinaigrette. Drizzle some yoghurt vinaigrette onto each plate and place the beetroot and vinaigrette mix on top. Grate the ricotta cheese and sprinkle around the beetroot.
In a bowl, combine the rocket lettuce, pea shoots and garlic chives with the other half of the lime vinaigrette. Place next to the beetroots on the plate; finish by garnishing the salad with pre-prepared garlic chips and orange segments. Season with salt and pepper, and serve immediately.

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