Roasted beetroot, whipped chèvre, walnut sable and watercress salad
- 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
For the walnut sable, preheat the oven to 180°C.
Pulse the flour, 44g toasted almonds, castor sugar and butter in a processor until they come together.
Spread onto silicone and bake for 12 minutes.
Cool then pulse again in the processor, adding walnut oil and the extra 25g toasted walnuts.
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.
For the beetroot dressing, blitz together all of the dressing ingredients.
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.