Roast the beetroot ahead of the time, one evening while you’re watching a Christmas movies…
Ingredients:
- 4 Beetroot – lightly oiled & salted, and slow roasted, skin on, till tender. Peel, cool down and cut into 5mm discs.
- 4 Nectarines Cheeks – lightly brush with butter and grill on a griddle or pan til just charred / lightly caramelised
- 1 Main Ridge Dairy Capriole – cut into 5mm discs
- 1 bulb Fennel – thinly sliced / shaved
- 100g Walnuts – roughly chopped
- Handful mint leaves
- Handful Basil leaves
For Dressing
- 100ml oil
- 150ml Paringa Estate Sally’s Verjuice
- 1 tablespoon local Honey
- Salt flakes & cracked Pepper
Method:
- Whisk dressing ingredients till combined.
- Dress the beetroot and leave in a bowl
- Dress the Nectarines separately and then add to the beetroot bowl
- Spread beetroot and Nectarine over a large flat plate
- Layer discs of Capriole through Beetroot mix
- Dress Fennel, Walnut and herbs, and lightly toss through the salad
- ?
