Roasted beetroot, whipped chèvre, walnut sable and watercress salad
Ingredients
- WALNUT SABLE
- 76g flour
- 44g toasted almonds + 25g extra
- 35g castor sugar
- 44g diced cold butter
- 25ml walnut oil
- WHIPPED CHÈVRE
- 600ml cream
- 1 bay leaf
- a generous pinch paprika
- 400g chèvre
- salt and freshly ground black pepper, to season
- BEETROOT DRESSING
- 1 medium beetroot, roasted and peeled
- 5ml (1 tsp) Dijon mustard
- 6,25ml English mustard
- 50ml white wine vinegar
- 50ml sherry vinegar
- 175ml walnut oil
- 150ml olive oil
- salt and freshly ground black pepper, to taste
- TO ASSEMBLE
- roasted baby beetroot
- wilted baby beetroot leaves
- salad of watercress and baby beetroot leaves
Instructions
1
For the walnut sable, preheat the oven to 180°C.
2
Pulse the flour, 44g toasted almonds, castor sugar and butter in a processor until they come together.
3
Spread onto silicone and bake for 12 minutes.
4
Cool then pulse again in the processor, adding walnut oil and the extra 25g toasted walnuts.
5
For the whipped chèvre, bring the cream to a boil with the bay leaf and paprika. Pour over chèvre, stirring until smooth. Season to taste and refrigerate.
6
For the beetroot dressing, blitz together all of the dressing ingredients.
7
To assemble, place a smear of walnut paste on the plate, topped with a quenelle of chèvre, warmed roasted beets, wilted baby beet leaves and salad dressed with beetroot dressing.
