Roasted Beetroot with bacon and rocket aioli

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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