Secret Vines Blog
Colour me Autumn with Hewitson's 'Gun Metal' Riesling
23rd May, 2009
Some of you may know me from Tim's description on this website as the 'Minister of War', but when I'm not giving Tim a hard time I'm fiddling around in the kitchen and blogging as The Hedonistic Hostess. I wanted to share my latest blog recipe with you because when we paired it with Hewitson's 'Gun Metal' Riesling, it was just too good a match to keep to ourselves. The zestiness of this wine cuts through the rich stickiness of the roasted veggies. Try it for yourself!
'Colour Me Autumn' Salad
Serves 4
1 bunch small to medium golden beetroot (if you can't get golden beetroot, simply use purple beetroot)
1 bunch small to medium carrots, washed
1 Tbsp honey
4 Tbsp balsamic vinegar
3 Tbsp extra virgin olive oil
1/2 cup red wine vingear
1 tsp ground dried ginger
1/2 cup sugar
1/2 cup water
150g goats cheese
Flat-leaf parsley
Fresh mint leaves
Salt & pepper
Prepare the beetroot by snipping the fat bulbs off the stems. Rinse well and pull off any hairy bits.
Place beetroot and carrots into a baking dish large enough to hold the lot in a single layer.
In a saucepan, heat up the honey, balsamic vinegar, and olive oil. Pour the hot mixture over the beetroot and carrots. Season with salt and pepper. Cover the tray with aluminium foil and bake in an oven preheated to 180 degrees celsius.
After 45 minutes of baking, take off the foil and turn over the vegetables. Put the tray back into the oven uncovered and continue to cook until just soft. Times will vary according to the size of the vegetables. I pulled the carrots out first because they cooked faster. The largest of my beetroot took a total of an hour and a half. Use a skewer to test the softness of the beetroot - it should pierce through to the centre quite easily. Leave to cool so that the vegetables are only luke warm when you serve.
While the vegetables are roasting make the dressing by simmering the red wine vinegar, ginger, sugar and water until you're left with a thick, syrupy sauce.
To serve, sprinkle handfuls of parsley and mint leaves over a large platter. Halve the roasted beetroot and place them on the platter with the carrots. Strew about chunks of goats' cheese. Drizzle over the sweet, syrupy dressing. Liberally annoint with olive oil and season with salt and pepper. Serve with thick slices of sour dough bread to mop up the sticky sauce. Eat with your hands.
Read the full story or find out more about The Hedonistic Hostess here.
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