The robust, earthy beetroot flavours are a good match for the rich, buttery macadamias.
Photo: Jennifer Soo
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- 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
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.