Name: Andrew McConnell’s red endive and beetroot salad with juniper and horseradish cream
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 - 6
Ingredients: 4 small mixed heirloom beetroot (about 80gm each); 80 ml (⅓ cup) beetroot juice (from about 300gm beetroot; see note); 1 tbsp red wine vinegar; 4 juniper berries, bruised with the side of a knife; 1 tsp brown sugar; 2 tbsp grapeseed oil; 1 tsp walnut oil; 2 red witlof, trimmed and leaves separated; Very thinly sliced toasted rye bread, to serve; Horseradish cream; 2 tbsp crème fraiche; 1 tbsp mayonnaise; 2 tsp freshly grated horseradish (or to taste), plus extra to serve

Andrew McConnell’s red endive and beetroot salad with juniper and horseradish cream

A bright and simple salad that can be served as a side, but also holds up on its own.

Cutler & Co's red endive and beetroot salad with juniper and horseradish cream

Serves 4 - 6

Prep

25M

Cook

35M

Total

“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

4 small mixed heirloom beetroot (about 80gm each)

80 ml (⅓ cup) beetroot juice (from about 300gm beetroot; see note)

1 tbsp red wine vinegar

4 juniper berries, bruised with the side of a knife

1 tsp brown sugar

2 tbsp grapeseed oil

1 tsp walnut oil

2 red witlof, trimmed and leaves separated

Very thinly sliced toasted rye bread, to serve

Horseradish cream

2 tbsp crème fraiche

1 tbsp mayonnaise

2 tsp freshly grated horseradish (or to taste), plus extra to serve

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