Shaved Beetroot & Radish Salad
This is such a beautiful salad and is made in minutes - it also makes the growing number of raw food aficionados happy and is a super way to show off your beetroot crop.
Serves 4 as a starter
8 French breakfast radishes
1 Red Beetroot, such as Boltardy
1 Yellow Beetroot, such as Golden Globe
A few springs of flat-leaf parsley, leaves picked
Rocket leaves,golden marjoram and chervil to serve
From the Dressing
3 tablespoons extra virgin olive oil
1 tablespoon Forum Chardonnay white wine vinegar or white balsamic vinegar
Sea salt and freshly ground black pepper
Mix the dressing ingredients together in a small bowl. Sean to taste and set aside.
Just before serving, wash the radishes and beets. Shave each one into thin rounds on a mandolin. Toss the lot with the parsley leaves and dress lightly with most of the dressing.
Arrange the slices of beetroot and radish on white plates, overlapping haphazardly. Drizzle some of the remaining dressing over the top, add a few rocket leaves, golden marjoram and chervil to serve. (You may not need al the dressing depending on the size of the beets.)