- 4 medium beetroot, quartered
- 300 g beetroot leaves, blanched
- 8 garlic cloves
- 3 bay leaves
- 4 T olive oil
- 1/4 cup balsamic vinegar
- Sea salt and freshly ground black pepper
- 400 g Tenderstem broccoli
- Beetroot microleaves, to garnish
- For the Parmesan dressing:
- 1 free-range egg
- 1 free-range egg yolk
- 1 T water
- 1 lemon, juiced
- 30 g Parmesan, finely grated
- 1/4 cup vegetable oil
Preheat the oven to 200°C.
Place the beetroot, beetroot leaves, garlic, bay leaves, 3 T olive oil, balsamic vinegar and seasoning into an ovenproof dish and bake, covered with foil, for 15 to 20 minutes, or until soft and caramelised.
Heat the remaining oil in a frying pan over a high heat. Fry the pancetta until crispy, remove from the pan and drain on kitchen paper.
Blanch the broccoli in boiling salted water for 2 to 5 minutes, or until just cooked. Plunge into a bowl of ice water, then drain.
Combine the beetroot leaves, garlic cloves, beetroot and broccoli in a mixing bowl.
Turn out onto on a serving platter and scatter over the pancetta. Drizzle with the dressing and garnish with beetroot microleaves.
To make the dressing, blend the egg, egg yolk, water, lemon juice and Parmesan. While blending, slowly add the oil in a steady stream. Season to taste.