Recipe courtesy of Rietvallei Wines.
Pair this dish with:
Red wine goes surprisingly well with beetroot, so serve with Rietvallei Cabernet Sauvignon or our delicious Shiraz blend.
Ingredients
- 4 beetroot (about 800 g) peeled and each cut into 8 pieces
- 1 tablespoon olive oil
- 250 g pieces of bacon
- 1 tbs olive oil
- 100 g (1 cup) walnuts
- 1 tbs balsamic vinegar
- 1 cup baby rocket leaves
Rocket aioli
- 2 egg yolks
- 2 cloves of garlic
- 1 cup firmly packed, coarsely chopped rocket
- 300 ml light olive oil
- 2 tablespoons lemon juice
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