Ingredients
Serves 6For the salad:
8 red and 18 golden baby beetroots
1 cup red wine
1 cup red wine vinegar
2 cups orange juice
Water to cover
1 tsp sugar
2 tsp cumin
150g broad beans, blanched and peeled
100g rocket leaves, Washed and stems removed
200g ricotta
Salt
Cracked black pepper
For the dressing:
½ cup almonds, slithered and toasted
½ chilli, sliced)
2 tbsp leatherwood honey
10ml orange flower water
Small splash chardonnay vinegar (or good quality white wine vinegar)
50 ml extra virgin olive oil
Juice of ½ lemon
Pinch salt
Method
To prepare the beetroots:
Cook the red beetroots whole in red wine, red wine vinegar, water and sugar until tender, remove the beets from the liquor then reduce by half. Peel the beetroots then cut into wedges, store the beetroot wedges in reduced cooking liquor.
Cook the golden beetroots whole in orange juice and a pinch of salt until tender then repeat the process as for red beets.
For the dressing:
In a small saucepan, heat the honey until soft, then add remaining ingredients. Adjust the seasoning.
For the salad:
In a large saucepan gently sauté the beets in a little oil, add the cumin and season with salt and cracked black pepper.
Place the beetroot on a plate, sprinkle with broad beans and rocket then dress with the honey and almond dressing. Finish the dish with dollops of the ricotta and some salt and cracked black pepper.