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Beetroot and Myrtle
- Steps
- Ingredients
Ingredients
Roasted Beetroot
Garlic Oil
Beetroot Broth
To Garnish
To Taste
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Steps
- Preheat oven to 200C.
- For the Roasted Beetroot, trim and wash beetroots thoroughly. Place each beetroot onto a square piece of baking paper on top of a square of foil. Drizzle with oil. Sprinkle generously with salt and pepper and a small pinch of dried lemon myrtle. Wrap the beetroots and place onto a tray. Bake until tender, about 70-75 minutes. Remove from the oven and set aside.
- For the Garlic Oil, peel garlic cloves and roughly crush. Place oil into a saucepan over medium to high heat. Add garlic and fry for 4-5 minutes until golden brown. Remove from the heat and strain the oil through a fine sieve. Reserve the garlic and garlic oil in separate bowls.
- For the Beetroot Broth, place large saucepan over medium to high. Add the oil and once hot, add the chopped chicken wings. Cook until well browned. Add onion, carrot and celery and stir occasionally until soft and golden.
- Add water, beetroot, pepper berry, lemon myrtle, cinnamon myrtle, anise myrtle and lemongrass and bring to a simmer. Reduce heat to low and simmer broth for 10 minutes, stirring occasionally.
- In the meantime, place cinnamon quill, star anise and cloves into a frypan and toast for 3-5 minutes until fragrant. Add to the broth and simmer for another 5 minutes. Add vinegar, sugar and salt and simmer for 5 minutes. Add fried garlic and then taste and balance the broth with the salt, sugar and vinegar to your liking. Strain through a fine sieve.
- To serve, peel the roasted beetroots and cut each into 6 wedges. Arrange three wedges of roasted beetroot into each serving bowl. Garnish with dill and lightly drizzle with garlic oil. Pour a generous serve of warm broth around the beetroot and serve immediately.