Beetroot Salad

Beetroot Salad

Serves 1
Green Garlic Oil

The Day Before: Place a thermostat probe in a dry pot and pour in oil, then garlic. Make sure the garlic is covered in the oil. Bring the temperature of the pot to 45-50°C and keep steady on very low heat for up to 2 hours.

Alternatively, you can use a sous vide bath and vac pac the ingredients in the bag; or use a thermomix in the same manner.

After 2 hours have passed, remove the ingredients from the pot and blend on high until puri ed. Place the mix in the fridge overnight.

The Day Of: Remove from the fridge and pass through an ultra-fine sieve. All you should have remaining is a bright green oil.

Quinoa Crisps

Pre-heat fan-forced oven to 180°C. Bring a pot of water with salt to boil and add quinoa.

Boil quinoa in water until overcooked and completely split. Strain and press to remove any excess liquid.

Place baking paper on a heavy baking tray and top with quinoa, then spread out with a fork. Place another sheet of baking paper on top and roll over with a rolling pin until the mixture is 2-3 mm thick.

Place a fork on either side of the tray to hold the top sheet of paper down. Bake for 10-15 minutes until dark golden brown.

Remove from paper and break into 10x15cm crisps.

Whipped Goat’s Curd

In a mixing bowl, whisk goat’s curd while drizzling garlic oil. Then add half the cream and continue to whisk until the curd has absorbed the cream. Mix in the remaining cream.

Set aside and keep chilled until required. Store any left overs in the fridge.

To Serve

Place diced beetroot on the bottom of the plate, then drizzle green garlic oil on top.

Next, with a hot spoon quenelle 80g of the whipped goat’s curd onto the beetroot.

Add heirloom cherry tomatoes, microherbs and then season. Finish with puffed wild rice and 2 quinoa crisps.

Chef’s Tip: Puffed wild rice can be purchased from health food shops. Keep it low on lactose by just crumbling fresh goat’s curd over the top.

These quantities will make 200ml green garlic oil – leftovers are great for salads and as a finishing oil, as the remainder will keep in the fridge and keep intensifying in flavour. This recipe will make enough for 20 crisps, use remaining crisps for textural crunch over salads or breakfast. They will keep for up to a week in an airtight container.

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