Chefs' Recipes

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.

Nov 04, 2019 3:00am
By Andrew McConnell
  • 25 mins preparation
  • 35 mins cooking
  • Serves 4 - 6
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Cutler & Co's red endive and beetroot salad with juniper and horseradish cream
"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.

Notes

Juice your own beetroot with a juicer, or use fresh beetroot juice from a juice shop.
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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.

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