Beetroot, tamarillo and red witlof salad

Name: Beetroot, tamarillo and red witlof salad recipe
Yield: 6
Ingredients: 4 small (125g each) beetroot; 30.00 ml extra virgin olive oil; 100g cashew; 2 heads witlof, washed, leaves separated; 2 tamarillos, peeled, cut into wedges; 1 large beetroot, peeled, chopped; 2 tamarillos, roughly chopped; 1 pickled jalapeno, sliced; 3 tsp jalapeno pickling liquid; 3 tsp sherry vinegar; 30.00 ml maple syrup; 20.00 ml tamari; 1/4 tsp xanthan gum; 20.00 ml chilli oil

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P15 BEETROOT, TAMARILLO RED WITLOF SALAD

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by Brent Savage

Brent Savage

Sep 15, 2022

Chef Brent Savage shares one his favourite plant-based salads, and it provides the perfect pop of colour in a dinner spread.

4 small (125g each) beetroot
1 1/2 tbs extra virgin olive oil
2/3 cup (100g) roasted cashews
2 heads witlof, washed, leaves separated
2 tamarillos, peeled, cut into wedges

Tamarillo and beetroot vinaigrette (makes 300ml)

1 large beetroot, peeled, chopped
2 tamarillos, roughly chopped
1 pickled jalapeno, sliced
3 tsp jalapeno pickling liquid
3 tsp sherry vinegar
1 1/2 tbs maple syrup
1 tbs tamari
1/4 tsp xanthan gum
1 tbs chilli oil

Method

1.

Preheat oven to 200°C. Place each beetroot on a piece of foil, drizzle with oil, turning to coat, then enclose in the foil. Place on a baking tray and roast for 1 hour-1 hour 30 minutes until tender. Set aside until cool enough to handle, then peel and discard skins, and slice beetroot into 2cm thick rounds.
2.

For the vinaigrette, place beetroot, tamarillo and jalapeno in a blender with 2 tbs water. Blend until smooth, then pass through a fine sieve into a jug (you should have about 1 cup (250ml) strained juice). Discard solids. Place strained juice in a small saucepan over medium heat and cook for 6 minutes or until reduced by one-third. Remove from the heat and stir in the jalapeno pickling liquid, vinegar, maple syrup and tamari. Whisk in the xanthan gum until thickened (it should be thick enough to coat the back of a spoon). Stir in the chilli oil.
3.

Using a mortar and pestle, crush the cashews with 3 tsp salt flakes. Just before serving, line a baking tray with baking paper. Place the beetroot rounds on the prepared tray, drizzle with some of the tamarillo and beetroot vinaigrette, and roast for 5 minutes or until warmed through.
4.

Dress the witlof leaves in half the vinaigrette. (Store remaining vinaigrette in a jar in the fridge for up to one week.)
5.

Place beetroot rounds on a serving plate. Arrange tamarillo around the beetroot and season. Scatter with crushed cashews. Top with dressed witlof leaves to serve.