Name: Roast beet salad with romesco sauce
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 3 large beetroot, leaves trimmed, scrubbed; 3 large ripe tomatoes; 1/2 cup water; 1/4 cup red wine vinegar, plus 1 teaspoon extra; 6 clove garlic, peeled; 1 smoked dried nora pepper (optional); 1 dried red chilli; 1 tablespoon olive oil; 2 slice french bread, or 1 slice regular white bread; 1/4 cup blanched almonds; 1/2 cup olive oil

Ingredients

3 large beetroot, leaves trimmed, scrubbed

3 large ripe tomatoes

1/2 cup water

1/4 cup red wine vinegar, plus 1 teaspoon extra

6 clove garlic, peeled

1 smoked dried nora pepper (optional)

1 dried red chilli

1 tablespoon olive oil

2 slice french bread, or 1 slice regular white bread

1/4 cup blanched almonds

1/2 cup olive oil

Method

1.Preheat oven to 180°C.

2.Wrap each beetroot in foil and roast in oven for 1 hour or until tender.

3.Rub the skins off and chop into 1cm cubes. Cool.

4.Roast the tomatoes in a metal roasting pan for 30 minutes.

5.Place the water, vinegar, garlic, smoked pepper (if using) and chilli in a small pot, cover, bring to the boil and simmer for 5 minutes.

6.Heat 1 tablespoon olive oil in a small frying pan and fry the bread and almonds until golden on both sides.

7.Place tomatoes, garlic mixture, bread and almonds in a processor and pulse to form a thick-textured paste. Slowly add ½ cup oil and extra teaspoon of red wine vinegar while motor is running. Season to taste.

8.Pour into a clean bowl or jar and refrigerate until needed. Serve beetroot at room temperature topped with sauce.

Nora peppers are available at specialty food stores.
Note

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Ingredients

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