Recipe

Beetroot Salad Recipe


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Ingredients
  • 200 g Freshly grated Parmesan cheese
  • 450 g Risotto rice
  • An extra 100 g beetroot; raw, finely sliced, deep fry into crisps
  • 100 g Butter
  • Mushrooms
  • 100 g Pancetta or domestic smoked bacon in large lardons
  • A small amount of chervil; dill & tarragon leaves to dress into a herb salad
  • 1 md Onion; finely sliced
  • 1 1/2 l Chicken stock or water; about
  • 200 g Beetroot; leaves picked and reserved, peeled & cooked , about

Directions
  • Step #1 Fry the pancetta/bacon, mushrooms & onion in half the butter until the onion is soft.
  • Step #2 Add the rice & fry for another 2 mins.
  • Step #3 Slowly add ladles of boiling stock to the pan & continue for about 20 mins until the grains are still firm but not chalky.
  • Step #4 Steam the beet leaves for five mins & shred.
  • Step #5 mix the cooked beetroot.
  • Step #6 stir in the the beetroot puree & top this with the rest of the butter & Parmesan.
  • Step #7 Serve as rounds of risotto topped with herb salad dressed with oil and incorporating the beetroot crisps.
  • Step #8 --.
  • Enjoy the Beetroot Salad recipe

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