Main · Season 11

Roasted Heirloom Beets with Beet Leaf Purée

Name: Roasted Heirloom Beets with Beet Leaf Purée
Ingredients: 4 beetroots, with leaves; 4 golden beetroots, with leaves; 4 target beetroot, with leaves; 50ml olive oil; salt and pepper, to taste; 70g butter, cubed; 10ml olive oil; 1 onion, peeled, diced; 2 cloves garlic, peeled, diced; 400g reserved beetroot leaves; 100g baby spinach leaves; salt; finely grated toasted hazelnuts, liquorice leaf, edible flowers, olive oil and salt, to serve

Simon Toohey

Contestant · 23 Jul 2019

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Components

Ingredients

Season

Ingredients

Roasted Beetroot

4beetroots, with leaves

4golden beetroots, with leaves

4target beetroot, with leaves

50mlolive oil

salt and pepper, to taste

Beet Leaf Puree

70gbutter, cubed

10mlolive oil

1onion, peeled, diced

2cloves garlic, peeled, diced

400greserved beetroot leaves

100gbaby spinach leaves

salt

finely grated toasted hazelnuts, liquorice leaf, edible flowers, olive oil and salt, to serve

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

BeetrootOnionGarlicSpinachHazelnutOlive OilEntréeBrunch

Recipe by Simon Toohey, Season 11. Originally published by Network 10 on 23 Jul 2019.

Original on 10 Play ↗