Ingredients
• 1 Ingham Smoked Redgum Turkey Double Breast
• 10 beetroots (medium size)
• 125 ml extra virgin olive oil
• 80 ml maple syrup
• 20 ml sherry vinegar
• ½ tbsp tarragon
• Salt & pepper to taste
Method
Wrap beetroot individually in aluminium foil and bake in the oven until soft in the centre. Leave to cool, take the foil and skin of and cut into eighths. Mix oil, maple syrup, vinegar, tarragon and seasoning in a bowl add the beetroot and toss. Place beetroot on to serving platter and top with sliced Ingham Smoked Redgum Double Breast.
Serves 4.
