“This is a simple salad that can be served either as a standalone dish or on the side,” says McConnell. “To bolster it, I sometimes add a small amount of fresh goat’s cheese.”
Ingredients
Horseradish cream
Method
1.Place beetroot in a small saucepan of cold water over high heat and bring to a simmer. Reduce heat to low and simmer until tender (20-30 minutes; test by piercing with a skewer). Leave to cool in water.
2.Meanwhile, combine beetroot juice, vinegar, juniper and sugar in a small saucepan and bring to a simmer over medium heat. Simmer until reduced to 2 tbsp (3-4 minutes), then strain, and transfer to a small bowl. Whisk in oils and season to taste. Set aside at room temperature.
3.For horseradish cream, whisk crème fraîche, mayonnaise and horseradish (adjusting to taste) until smooth. Season to taste and refrigerate until needed.
4.Remove cooked beetroot from water and place on a plate until cool enough to handle (4-5 minutes). Peel and slice into wedges. Dress with half the beetroot-juice dressing and season to taste.
5.Spoon the horseradish cream into a serving bowl. Arrange the beetroot pieces on the cream. Dress witlof with 1 tbsp beetrootjuice dressing. Stack witlof on the beetroot and drizzle the remaining dressing over the leaves. Serve immediately, scattered with some toast.
Juice your own beetroot with a juicer, or use fresh beetroot juice from a juice shop.
Wine suggestion: With its deep purple spectrum of flavour, a Malbec, such as the 2017 Cullen Red Moon Malbec/Petit Verdot/Merlot from Margaret River, has the ability to handle the deep earthy and sweet flavours offset by horseradish. Drink suggestion by Liam O’Brien.
Notes
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%