- 4 medium beetroot (different types are fine), washed, the leaves trimmed for the salad
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
For the salt crust
- 6 rosemary sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 150g salt
- 500g plain flour
- 2 large egg whites
For the pickled onions
- 140ml cider vinegar
- 65g demerara sugar
- ½ tsp mustard seeds
- 1 dill sprig
- 2 onions, sliced into 5mm rings, tossed in a bowl with a pinch of salt to break them down
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
For the dressing
- 3 tbsp extra virgin rapeseed oil, plus extra for drizzling
- 1 tbsp lemon juice
- 1 tbsp snipped chives
- 1 Granny Smith apple, diced
- 30g toasted hazelnuts, chopped
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 120g feta
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
First, make the salt crust. Blitz the rosemary and salt in a food processor, then add the flour and egg whites with 200ml water. Blitz again to bring together. Tip the mixture onto a clean surface and knead for 5 mins to form a smooth ball, then wrap in cling film and chill for 1 hr.
Heat oven to 160C/140C fan/ gas 3. Roll the dough out to the thickness of a £1 coin. Put the beetroots in the middle and draw the edges up to form a bag. Bake on a tray for 2 1/2 hrs
Meanwhile, make the pickling liquor for the onions. In a saucepan, combine the vinegar, sugar, mustard seeds and 1 tsp salt over a medium heat, and bring to the boil. Add the dill and leave to cool for 30 mins. Strain the mixture onto the onions, and leave for a further 1 hr, then drain. In a small bowl, mix the dressing ingredients with some seasoning and set aside.
Remove the beetroots from the oven and leave in the salt crust until cool enough to handle. Open the salt crust with your hands and discard. Peel the beetroot, cut into wedges and drizzle with a little rapeseed oil.
Mix the beetroots, onions and beetroot leaves in a large mixing bowl, then add the dressing. Reserving a little of each for decoration, add the chives, apple and hazelnuts, toss well, then tip into a large serving bowl. Crumble the feta over the top with the reserved ingredients, then let everyone help themselves. Best served slightly warm.
BeetrootLook for smooth, firm beetroots with fresh leafy tops. Cut off the leaves and soak them in ice-cold water for 20 mins to rehydrate them. Drain well, wrap in a tea towel and keep in the fridge for up to 2 days. The sweet earthy bulbs will keep for 1-2 weeks in a cool dark place, and any smaller pert leaves can be used in salads.