This roasted beetroot salad is a beautiful combination of earthy sweetness, fresh greens and indulgent flavour. Paired with a silky white bean and buffalo curd whip, a decadent chocolate balsamic vinaigrette, and toasted walnuts for added crunch, it’s a vibrant and delicious dish that brings something a little different to the table.
Serves 4-6 as a side
6 large beetroot, mixed colours if possible
Extra virgin olive oil (EVOO)
Sal de Añana spring salt
Ground black pepper
Giusti Riccardo balsamic, to dress
1 head of chicory or endive, leaves separated
Handful Salty River Farm wild rocket
90g Trickett's walnut pieces, toasted and roughly chopped
Chocolate vinaigrette
50g Valrhona Guanaja fèves
50ml Giusti Riccardo balsamic
100ml extra virgin olive oil (EVOO)
2 Tbsp Opito Bay raw bush honey
1 pinch of Accoceberry Espelette pepper
White bean and buffalo curd whip
300g Clevedon Buffalo Co. buffalo curd
300g El Navarrico large white farmhouse beans
½ bunch each of chives, Italian parsley and basil
2 cloves of garlic, peeled
40ml extra virgin olive oil (EVOO)
Preheat oven to 180°C. Drizzle the beetroot with EVOO and season with salt. Individually wrap each beet in foil and bake for approximately 45 minutes, or until tender. Once cooled, remove the skins and cut beetroot into wedges or dice.
To prepare the chocolate vinaigrette, melt the chocolate over a double boiler. Set aside to cool, then stir through all remaining ingredients, seasoning with a pinch of salt and pepper.
To prepare the white bean whip, blend all the ingredients in a food processor or blender until smooth. Season to taste with salt and pepper.
To serve, in a large bowl whisk together a splash of balsamic and EVOO and a pinch of salt and pepper. Add beetroot, chicory and rocket and toss gently to coat. Spread whipped curd onto a serving plate and arrange the vegetables on top. Sprinkle over the walnuts and drizzle with the chocolate vinaigrette.
Match with: Akrille Cerasuolo di Vittoria DOCG
Recipe by Kate Fay
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