Baby Beetroot Salad

Ingredients

• 2 baby red beetroot, prepped & cooked
• 2 baby golden beetroot, prepped & cooked
• 2 baby candy beetroot, prepped & cooked (x1 kept raw)
• pinch of sea salt
• sprig of thyme or bay leaf
• splash of sherry vinegar
• 1 clove garlic, crushed
• Splash of olive oil

• 40g labneh,
• Castel Franco salad leaves or any alternative bitter leaf (Endive/Frisee)
• 1 Lemon, juice & zest
• Extra virgin olive oil
• 2 tbsp. pomegranate seeds
• 2 tbsp. chopped hazelnuts (toasted, optional)
• 1 sprig fresh chervil or dill or mint

For the dressing:

• 50ml beetroot juice
• 1 tsp. caster sugar (or to taste)
• 1 tsp. sherry vinegar or red wine vinegar
• Extra virgin olive oil

Method:

1. To prepare the beetroots, simply give them a good wash and trim the stalks and stems slightly.
2. Save one of your candy beetroots for fine slicing and keep raw in some cold water until needed.
3. Place the remaining beetroots in a large pan with some water and the remaining ingredients; sherry vinegar, salt, garlic, thyme & olive oil.
4. Bring the pan to the boil and then reduce the heat slightly and simmer for approx. 20 minutes until just tender.
5. Remove the pan from the heat and let the beetroots cool slightly in the liquid before straining, peeling & slicing.
6. Take your prepared golden & candy beetroots and dress them in a small bowl with a little extra virgin olive oil, lemon zest and salt, set aside until needed.
7. To make the reduction dressing, place the beetroot juice in a small pan with the vinegar & sugar and reduce on a medium-high heat until slightly thickened & almost syrupy. Set aside to cool.
8. Add your cooked, red beetroots to the reduction dressing & coat them in the glaze.
9. When ready to assemble, place a generous spoon of the labneh on your plate and start to place the cooked, dressed beetroots around, take care when placing the red beetroots.
10. Build up the plate with the raw candy beetroot slices, chopped hazelnuts, pomegranates & the larger salad leaves so that you create some height.
11. Serve with a drizzle of the beetroot reduction dressing & finish with some fresh herbs & a good drizzle of extra virgin olive oil.
12. Serve with crusty bread at the table.