The robust, earthy beetroot flavours are a good match for the rich, buttery macadamias.
16 baby beetroots, roasted
cup macadamias, split in half and roasted
2 handfuls baby beetroot leaves, picked and washed
100ml macadamia nut oil
30ml red wine vinegar
Salt
Pepper
Peel beetroots and cut into quarters. Mix together oil and vinegar and season with salt and pepper. Toss beetroots and leaves with dressing in a bowl and place on four plates. Top with macadamias before serving.
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