My hands were definitely red after making this dish which was just as fun to make as it was to eat.
A nice little starter for your Christmas. The vinegar and rhubarb can be prepped a week before, and the ricotta the day before.
The original recipe can be found here: http://www.sbs.com.au/food/recipes/roast-beetroot-salad, but I have made some tweaks to some of the components – click on the links:
Picked rhubarb: https://crichtonscoop.wordpress.com/2017/11/14/pickle-in-the-middle-rhubarb-pickle/ (I added sugar as I felt this would balance flavours more – I also grow Giant Rhubarb, which is green and more bitter than the regular variety)
Nasturtium vinegar: https://crichtonscoop.wordpress.com/2017/11/16/shes-a-rainbow-nasturtiums/
Ricotta: https://crichtonscoop.wordpress.com/2017/11/18/good-mornin-avocado-and-home-made-ricotta-on-pita-bread/ (see ricotta instructions) (I used lemon instead of vinegar, I have always used lemon, and didn’t see the need to sub for vinegar, but I thought the addition of cream was a good idea.)
I did not have fresh horse radish, and so instead put small dollops of prepared horseradish on the beetroot when plating.
I found that I needed to add a little bit more vinegar to the vinaigrette.
For the salad, I used some greens (lettuce, rocket) that had sprouted from seed and needed to be thinned, some mizuna that was still ‘baby’ size and nasturtium leaves.
- 250 g nasturtium flowers
- 500 ml (2 cups) apple cider vinegar
- 1 garlic clove, peeled
- 2 French shallots, peeled and halved
- 5 black peppercorns
- 2 cloves
- 1 bunch rhubarb
- 300 ml water
- 300 ml apple cider vinegar
- 300 g caster sugar
- 2 cloves
- 5 allspice berries
- 2 star anise
- 250 ml(1 cup) full cream cow’s milk
- 80 ml(⅓ cup) pouring cream
- 1 tsp apple cider vinegar
- sea salt, to taste
- 1 large red organic beetroot
- 1 kgrock salt
- ¼ bunch dill, picked, washed and coarsely chopped
- pinch of sea salt
- 1 tbspnasturtium vinegar (or good quality apple cider vinegar)
- 60 ml (¼ cup) grape seed oil
- ½ stick fresh horseradish root
- 1 tbsp picked bronze fennel
- 1 tbsp picked picked land cress
- 1 tbsp picked watercress
- 4 picked small Nasturtium leaves
- 4 baby beetroot leaves
- 4 baby kale leave
- 4 small Mizuna or mustard leaves
For the nasturtium vinegar, place all the ingredients in a pickling jar, seal and leave in a cool dark place for 3 months.
For the pickled rhubarb, wash and trim the rhubarb into lengths so they will fit standing upright in a 1 litre pickling jar. Place the remaining ingredients in a saucepan and stir over low heat until the sugar dissolves. Bring to a simmer, then pour the hot liquid into the jar over the rhubarb, making sure the stalks are completely submerged. Seal and store at room temperature overnight to pickle. Take care, as the jar will be very hot.
For the ricotta, place the milk and cream in a heavy based sauce pan and using a digital thermometer, warm over low heat until the mixture reaches 88°C. Once it has come to temperature, stir in the vinegar and stand for 10 minutes to let the curds form. Gently ladle the curds into a fine strainer and let the whey drain out for 20 minutes. Season the ricotta with salt and refrigerate until required.
For the salt-baked beetroot, preheat the oven to 180°C. Trim off any excess stem and roots from the beetroot then wrap tightly in baking paper. Place the salt in a bowl with 125 ml (½ cup) water and combine. On a baking tray lined with baking paper, build a mound of rock salt to sit the beetroot on, then continue to build up the salt around the beetroot so that it ends up completely buried. Place the tray in the oven and bake for 2 hours. Remove from the oven and let cool for 1 hour. Crack open the hard salt crust and remove the beetroot, remove the baking paper, then peel off and discard the skin. Keep aside at room temperature for serving.
For the vinaigrette, pound the dill and a pinch of salt in a mortar and pestle into a paste. Stir in the vinegar and grape seed oil.
To assemble the dish, thinly slice the beetroot, then place on a large plate and drizzle over the vinaigrette. Stand to marinate for 15 minutes. Drain the beetroot, reserve the vinaigrette, then arrange on a serving dish. Fill the gaps with the ricotta. Thinly slice 1- 2 stalks pickled rhubarb on the diagonal and arrange over the top. Finely grate a little horseradish over, then arrange all the leaves and herbs over the top. Spoon the reserved vinaigrette over the leaves and grate a little more fresh horseradish over the top to finish.