Ingredients
- 6 large beetroots, peeled and cut into chunks
- half a cup of a blackcurrant, apple cider vinegar, reduced by a third
- salt and pepper
- 2 Spring onions
- fresh soft herbs of your choosing
Poached beetroot salad
Method
- Poach your beetroot in plenty of salted water until just al dente, drain well
- In a very hot pan heat a little olive oil and sauté the beetroot for 2-3min
- Add your spring onions as you remove the pan from the heat
- Tumble the beetroot into a shallow bowl with reduced vinegar, drizzle with a little extra olive oil and scatter with fresh chopped herbs
- You can posh this up with addition of hazelnuts or walnuts and/or a sharp crumbled cheese
- The Vintage Windsor on today’s tasting platter would be perfect
Comments
Wow, I never get bored of the colour of beetroot, and it’s even better to have several varieties to play with. Have fun!
