Sweet Red Salad

Michael Moore Serving Size: Serves 4

INGREDIENTS

200g golden beetroot
200g baby red beetroot
90g walnuts
90g castor sugar
90g Asian shallots
100g sheep’s milk yoghurt
100g mixed young salad leaves
2 sheets Tunisian brick pastry
90mls extra virgin olive oil
60mls sherry vinegar
Splash Pedro Ximenes sherry
1 lemon zested
Sea salt and pepper

METHOD

In a bowl lightly whisk the sheep’s yoghurt with some sea salt and pepper. Place cleaned beetroot onto baking tray, season with salt and pepper and some sherry vinegar, cover with foil and bake in a medium oven for 45 minutes.

 

Melt the sugar in a pan and stir walnuts through, place onto non-stick baking tray and cook in a medium oven for 5 minutes. Roast shallots in a hot oven for 8-10 minutes, place in small pan with sherry and a little sugar cook until rich in colour.

 

Cut the Tunisian brick pastry into strips wrap around a small pastry ring and bake for 5 minutes until crisp. In a bowl mix sherry vinegar with the extra virgin olive oil, season with sea salt, pepper and lemon zest. Add beetroots, walnuts and shallots and dress well.

 

To serve
Place brick pastry ring onto plate. Then place the salad in the centre of pastry and spoon yoghurt on top. Finish with some young salad leaves.