- 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
- 2 tbsp crème fraiche
- 1 tbsp mayonnaise
- 2 tsp freshly grated horseradish (or to taste), plus extra to serve
- 1Place 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.
- 2Meanwhile, 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.
- 3For horseradish cream, whisk crème fraîche, mayonnaise and horseradish (adjusting to taste) until smooth. Season to taste and refrigerate until needed.
- 4Remove 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.
- 5Spoon 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.