Chiswick garden salad

Make the most of what's growing in the garden with this fresh and vibrant seasonal salad.

15 minutes prep.

2 hours cooking

Serves 8

Ingredients

  • 1 large golden beetroot (substitute red beetroot)
  • 1 tbs extra virgin olive oil
  • 1 radicchio, leaves separated
  • 1 red witlof, leaves separated
  • 100g mixed salad leaves (we used nasturtium, rocket and red vein sorrel)
  • 1 bunch radishes, halved crossways
  • 1 bunch asparagus, blanched, cooled, halved
  • 2 heirloom baby beetroots, trimmed, very thinly sliced (we used a mandoline)
  • Edible flowers (optional), to serve
 

Chiswick house vinaigrette

  • 1 tbs Dijon mustard
  • Juice of 1/2 a lemon
  • 1 tbs chardonnay vinegar
  • 1/3 cup (80ml) grapeseed oil

Method

  1. Preheat oven to 180°c
  2. Place a golden beetroot on a piece of foil, drizzle with oil and wrap tightly. Cook for 2 hours or until tender when pierced with a skewer. Set aside to cool, then peel and thinly slice.
  3. Meanwhile, for the vinaigrette, place all ingredients in a bowl. Whisk to combine.
  4. Arrange roasted beetroot, radicchio, witlof, salad leaves, radish, asparagus and baby beetroot on a serving platter. Scatter with edible flowers, if using.
  5. Spoon over vinaigrette and serve immediately.
 
RECIPES

Chiswick garden salad

Make the most of what's growing in the garden with this fresh and vibrant seasonal salad.

15 minutes prep.

2 hours cooking

Serves 8

Ingredients
Method

Ingredients

  • 1 large golden beetroot (substitute red beetroot)
  • 1 tbs extra virgin olive oil
  • 1 radicchio, leaves separated
  • 1 red witlof, leaves separated
  • 100g mixed salad leaves (we used nasturtium, rocket and red vein sorrel)
  • 1 bunch radishes, halved crossways
  • 1 bunch asparagus, blanched, cooled, halved
  • 2 heirloom baby beetroots, trimmed, very thinly sliced (we used a mandoline)
  • Edible flowers (optional), to serve
 

Chiswick house vinaigrette

  • 1 tbs Dijon mustard
  • Juice of 1/2 a lemon
  • 1 tbs chardonnay vinegar
  • 1/3 cup (80ml) grapeseed oil

Method

  1. Preheat oven to 180°c
  2. Place a golden beetroot on a piece of foil, drizzle with oil and wrap tightly. Cook for 2 hours or until tender when pierced with a skewer. Set aside to cool, then peel and thinly slice.
  3. Meanwhile, for the vinaigrette, place all ingredients in a bowl. Whisk to combine.
  4. Arrange roasted beetroot, radicchio, witlof, salad leaves, radish, asparagus and baby beetroot on a serving platter. Scatter with edible flowers, if using.
  5. Spoon over vinaigrette and serve immediately.
 
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