Method

• 1.
  Place each type of beetroot in a separate small saucepan with 100ml each of vinegar. Add enough water to each pan to cover beetroot. Bring to the boil, then reduce heat and gently boil for 40-45 minutes, until a skewer is easily inserted. Drain and set aside to cool slightly.
• 2.
  Wearing gloves, use a clean cloth to rub the skins off beetroot, keeping varieties separate. Keep the root ends attached. Halve, quarter or slice beetroot and drizzle with extra oil. Set aside.
• 3.
  Meanwhile, for the dressing, whisk all ingredients in a medium bowl until smooth and combined. Set aside.
• 4.
  For the furikake, preheat oven grill. Place Gorgonzola on a small baking tray and cook under the grill for 4-5 minutes until it melts and becomes golden. Remove from oven.
• 5.
  Toast the nutritional yeast in a medium frypan over medium heat for 5 minutes, tossing, until golden and fragrant. Add the toasted Gorgonzola and cook, stirring, for 1-2 minutes until crumbs form.
• 6.
  Set aside. Lightly toast the nori over a naked flame and crumble into the toasted cheese mixture. Set aside until completely cooled. Break up any larger lumps with your fingers, then stir through the furikake.
• 7.
  To serve, spread half the sesame dressing over a serving plate. Arrange beetroot on top and sprinkle generously with furikake. Serve remaining furikake and dressing alongside.