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'Remolacha' Argentinian Roasted Beetroot

Food

This week Mauro Callegari of The Independent in Gembrook is back with another traditional Argentinian dish, using one of the country’s most popular vegetables – beetroot.

Beetroot, or ‘remolacha’, as it is known in Argentina, is traditionally used in salads with mayonnaise and boiled egg. Mauro’s version of this dish is simplified with some deep flavours, the roasted beetroot accompanied with yoghurt, radish and toasted sunflower seeds. Delicious on its own, but even better served as a side alongside last week’s Asado beef ribs!

15th March, 2016
Mauro Callegari of The Independent
Tuesday 15th March 2016

In Argentina we love the humble beetroot, it is a very common vegetable and used widely across the country in the kitchen. People often dismiss beetroots, as they’re messy, and can be tricky to prepare. This simple dish today shows that with a little attention, this root vegetable can be an impressive salad or side dish.

In Argentina, beetroots are usually made into a salad and served with mayonnaise and a hard boil egg. Our version has slightly deeper, more complex flavours. We serve it at The Independent with some dollops of yoghurt, micro radish and sunflower seeds. This dish is the perfect accompaniment to last week’s Asado beef ribs.

Ingredients (Serves 4 People as side dish)

  • 6 small organic beetroot
  • 100 ml extra virgin olive oil
  • Sea salt flakes
  • 50g of sunflower seeds, toasted
  • 100 g of Greek yogurt (I use Chobani 0%)
  • 1 tbsp of good quality balsamic vinegar
  • 1 pot of micro radish

Method

Pre-heat oven to 200 degrees celsius.

In a roasting tray, place beetroot and drizzle with olive oil and sea salt. Bake in a hot oven until the beetroot is soft in the center, this usually takes approximately 40 minutes.

While beetroots are cooking toast sunflower seeds in a dry pan until they are golden brown, make sure you watch them carefully while doing this.

When the beetroots are cooked, allow them to cool a little, then cut each baby beetroot in half.

Present the beetroot on a plate, and place little dollops of yoghurt on the top of each half. Drizzle balsamic vinegar, add a bit more sea salt flakes, sprinkle sunflower seeds and garnish with finely sliced micro radish.

Head chef of The Independent in Gembrook Mauro Callegari with his son Alessandro in the restaurant. Photo – Sean Fennessy, styling – Nat Turnbull.

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