Caramelized onion and beetroot
2 beetroot, grated
2 onions, sliced
3 cloves garlic
Oil to fry
Fresh ginger (Or 1/2 tsp powdered ginger)
¼ tsp Chilli powder
Fennel bulb, sliced
4TB Balsamic vinegar
2TB sugar (or sweet chilli if you prefer)
½ c water
Sautee your onions, add your chopped garlic. Set aside a third of your onions and garlic for the rosti, and a little for your silver beet if you like. Add grated beetroot and ginger to cook out for a few minutes. Add your fennel, chilli, balsamic, sugar and water. Cook down on a low heat until reduced and jammy. Season to taste.
Potato and pumpkin rosti
2 potatoes (grated)
½ c grated pumpkin (or kumara, parsnip)
Fennel greens, chopped
½ c flour (rice or chickpea is best, standard is all good though)
Salt and pepper
Sauteed onion and garlic
Squeeze as much liquid as possible from the grated potato, I use a tea towel to really wring it out. Mix all ingredients together and form into patties. Fry in a hot pan with plenty of oil till each side is golden brown. Finish in the oven for 15 minutes at 180 degrees.
Dressing / silver beet marinade
1 lemon juiced, zested
½ c olive oil
Salt and pepper
Whisk together, use a small amount to marinate the silver beet before frying in a hot pan. Cook your stalks first till slightly softened, add your onion and garlic from earlier then add the leaves to wilt. It will take around a minute.
Mix the rest of the dressing with your mesclun, carrot and radish. Stack it up, garnish with pickles (I use turmeric daikon for that big yellow pop) and voila!