Beetroot, radish, seaweed vinaigrette, cultured cream

Name: Beetroot, radish, seaweed vinaigrette, cultured cream
Yield: 4
Ingredients: 1 medium beetroot; 2 each baby golden beetroots and baby target beetroots (substitute baby red beetroots); 1 baby white beetroot (substitute baby red beetroot), trimmed, very thinly sliced (we used a mandoline); 1/2 bunch radishes, halved; Chervil sprigs, to serve; 150g each creme fraiche, sour cream and sheep’s yoghurt (substitute Greek yoghurt); Juice of 1/2 lemon; 1 cup (10g) bonito flakes (from Asian food shops); 7 nori sheets; 1/4 cup (60ml) rice wine vinegar; 3/4 cup (180ml) grapeseed oil; Juice of 1/2 lime

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Earthy flavours combine with colourful presentation. Recipe by Ally Waddell and Peter Hardwick.

1 medium beetroot
2 each baby golden beetroots and baby target beetroots (substitute baby red beetroots)
1 baby white beetroot (substitute baby red beetroot), trimmed, very thinly sliced (we used a mandoline)
1/2 bunch radishes, halved
Chervil sprigs, to serve

Cultured cream

150g each creme fraiche, sour cream and sheep’s yoghurt (substitute Greek yoghurt)
Juice of 1/2 lemon

Seaweed dressing

1 cup (10g) bonito flakes (from Asian food shops)
7 nori sheets
1/4 cup (60ml) rice wine vinegar
3/4 cup (180ml) grapeseed oil
Juice of 1/2 lime

Method

1.

For the seaweed dressing, combine all ingredients in a bowl and stir well to combine. Stand for 1 hour to overnight to infuse. Strain through a fine sieve into a bowl, pressing down gently to release all the liquid. Discard solids. Set aside.
2.

Meanwhile, place medium beetroot in a saucepan and cover with cold water. Place over high heat, bring to the boil and cook for 30 minutes or until tender. Drain and set aside to cool. Wearing disposable gloves, peel then cut beetroot into thin wedges.
3.

For the cultured cream, combine all ingredients in a bowl with 1/2 tsp salt flakes. Spread cultured cream over serving dishes and top with beetroots and radish. Drizzle with seaweed dressing and scatter with chervil to serve.