2674. SALAD of ROASTED BEET ROOT, BITTER LEAVES, BACON and SPICED YOGHURT

serves four


4-6 medium beetroot, scrubbed well
olive oil
2 lemons
sea salt & freshly ground pepper
2-3 rindless bacon rashers, sliced
3 heaped tablespoons plain yoghurt
a good pinch of ground cumin
a good pinch of ground coriander
1-2 handfuls frisee lettuce leaves (or curly endive)
1-2 radicchio, very finely sliced

Preheat oven to 200°C fan forced (220°C normal). Individually wrap each beetroot in kitchen foil and cook in the oven for about 30-45 mins until tender when pierced with a sharp knife. Cool a little and then peel. Whilst still warm, toss the beetroot with a splash of oil, the juice of ½ lemon and seasonings. Set aside. Heat a little oil in a pan and sauté the bacon until crispy, tossing with a squeeze of lemon juice when ready. Then combine the yoghurt with the cumin, ground coriander and a good squeeze of fresh lemon juice. Toss the lettuces and bacon with any cooking juices and a splash of fresh oil, if needed. Arrange the beetroot in individual bowls or on small plates and mound the leaves on top. Then flick the spiced yoghurt over. Serve as a starter or as an accompaniment to a simple meat dish.


bacon recipe courtesy of: Huey's Kitchen, Channel 10, 1 Saunders Street, Pyrmont, NSW 2009, GPO BOX 10, Sydney, NSW 2001 Australia