Recipe: Beetroot salad by Gary Usher
Serves 4
For the beets
- 1kg beetroot
- Splash Cabernet Sauvignon vinegar
- Pinch Maldon sea salt
- Splash olive oil
For the sticky walnuts
- 100g walnut halves
- 100g caster sugar
For the spicy pumpkin seeds
- 50g pumpkin seed
- ½ chilli
- 5g smoked paprika
- 100g fresh ricotta
- Parsley to garnish
Pre-heat the oven to 180ºC with a tray of water at the bottom to create steam, then place in the beetroots and roast until soft, roughly two hours.
Once soft, remove from the oven and allow to cool. Peel, roughly cut and pickle before serving in the vinegar, salt and olive oil.
Roast the walnuts at 160ºC for 8 minutes. Make a dry caramel with the sugar, add the walnuts to the caramel, coat and empty onto greaseproof paper to cool.
Roast the pumpkin seeds at 160ºC for 15 minutes. Place the smoked paprika in a pan to cook the spice, add chopped chilli and a splash of olive oil. Once the seeds are cooked, add to the paprika mix. Arrange the elements, including the ricotta, nicely on a flowery plate and garnish with flat leaf parsley.
Recipe by Gary Usher, taken from Kingdom of Cooks by Andy Lynes
