Roasted beetroot, whipped chèvre, walnut sable and watercress salad

March 24, 2015 (Last Updated: January 11, 2019)
Print Recipe

Roasted beetroot, whipped chèvre, walnut sable and watercress salad

Serves: 4
Cooking Time: 20 mins

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.

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March 24, 2015 (Last Updated: January 11, 2019) By
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