Heritage beetroot and cauliflower salad
Prepping the beetroot
- 1 golden beetroot
- 1 candy striped beetroot
- 1 white beetroot
- 1 regular beetroot
- Using a mandoline, slice the different coloured beetroots into 2mm thick slices.
- Using a 4cm ring make the slices into rounds. Ensure that you keep all the different beetroots separate in individual containers.
- 125ml white wine vinegar*
- 125ml water
- 125ml white wine
- 125ml caster sugar
*You can use the same pickling liquid for all the beetroots. However, you can also vary the pickling liquid by using different flavoured vinegars. The ratio for the pickling liquid should still be equal parts of sugar/vinegar/water/white wine.
Different vinegar examples
- Raspberry vinegar – regular beetroot
- Quince vinegar – golden beetroot
- Apple cider vinegar – white beetroot
- Beer vinegar – candy striped beetroot
- Place all of the ingredients in a pot and bring to the boil.
- Once the liquid has boiled, remove from the heat and pour over the different beetroots.
- Do not infuse the candy striped beetroot for longer than 30 minutes, or the colours will run and you will lose the distinctive stripe.
- The white and golden beetroots should only need infusing for one hour.
- The regular beetroot can be infused for two hours.
Cauliflower leaf crisps
Instead of throwing the outer leaves of the cauliflower away. You can remove the stalks, give the leaves a good wash and turn them into crisps.
- Cauliflower leaves, washed and prepped
- 2 tbsp olive oil
- 1 tsp cider vinegar
- Salt and pepper
- Preheat the oven to 160⁰C.
- On lined baking trays, spread the cauliflower leaves out on the trays.
- In a bowl mix together the olive oil, vinegar, salt and pepper.
- Sprinkle this evenly over the leaves and then bake in the oven for 15 to 20 minutes or until they are crisp.
- Remember that the leaves will crisp more once they have cooled down.
- Using different coloured cauliflower
- ¼ head yellow cauliflower
- ½ head purple cauliflower
- ¼ head romanesco
- Chop the cauliflower into small florets, keeping them separate.
- Blanch the yellow cauliflower and romanesco in boiling water and refresh in cold water.
- Divide the purple cauliflower in half.
- In two separate pans, bring water to the boil. To one pan, add one teaspoon of salt and in the other pan add a good squeeze of lemon juice. Blanch the purple cauliflower in the pans and refresh in cold water.
- By adopting the two different methods, you will get two shades of purple cauliflower.
Citrus dressing (makes 1½ cups)
- 1 small shallot, finely chopped
- 180ml olive oil
- 62ml white wine vinegar
- 2 tbsp fresh lemon juice
- 3 tbsp fresh orange juice
- 2 tbsp fresh lime juice
- ½ tsp finely grated lemon zest
- Course black pepper
- Combine all the ingredients in a small jar. Shake to blend all the ingredients together.
- Check the seasoning.
This is a crunchy topping made by popping amaranth seeds. Choose a heavy-bottomed pot which is also quiet deep, to help keep all the popping amaranth inside the pan.
- 3 tbsp amaranth seed
- Heat a large pot over a high heat.
- When a bead of water dropped on the bottom of the pot immediately sizzles, stir in the amaranth seed.
- Lower the heat to medium. Stir constantly until the grains turn a shade or two darker and about 20 percent of the amaranth seeds have popped (the popped grains will look like tiny white beads).
- Turn off the heat and continue stirring until the amaranth stops popping. Note: If you’d like to double or triple this recipe, make it in batches. It’s difficult to prevent the amaranth from burning when you try to pop more than three tablespoons at a time.
- In a circular pattern, lay alternative colours of the beetroot discs.
- Dress the cauliflower and romanesco in the citrus dressing and scatter over the plate.
- Add a few cauliflower crisps, popped amaranth seed and some micro red amaranth to garnish.