Editor's Rating

8

Serves 4

Ingredients
750 g cooked beetroot
20 g tarragon
150 g quinoa
150 g pancetta
300 g finely sliced kale
4 cloves garlic
150 g piece pecorino

Method
Preheat the oven to 200° C. Cut each beetroot into 6 or 8 wedges. Place 150 ml balsamic vinegar, 40 g brown sugar, 2 tablespoons olive oil, salt and pepper in to a roasting tray. Add the beetroot, mixing the ingredients well, and roast in the oven for 15 minutes. Pick the tarragon leaves; add them to the beetroot once they have been roasted. Set aside.

Place the quinoa in a small pot and cover with water. Bring to the boil, lower the heat and cook gently for about 15 minutes until tender. Drain off through a sieve and set aside.

Cut the pancetta into lardons and finely chop the garlic. Heat a frying pan with 2 tablespoon olive oil on medium heat. Add the pancetta to the pan and fry for about 5 minutes until golden. Remove the pancetta from the pan and set aside. Lower the heat; add the garlic and kale and fry for about 3 minutes until the kale has wilted.

Mix the kale, pancetta and quinoa together and season with salt and pepper. Spoon the mixture onto a serving platter and top with the beetroot. Scatter with shaved pecorino and spoon over the beetroot juices.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Rate this post