- 1kg mixed selection of beetroot (around the same size)
- Washed sea salt
- 50g la blanc olive oil
- 30g Forum Cabernet Sauvignon Wine Vinegar
- 10g Pomegranate molasses
- 100g Walnuts
- 250g water
- Forvm Chardonnay vinegar
- 2 Granny smith apples
- 1 pomegranate
Beetroot, Walnut, Apple
Ingredients
Method
Roast the beetroot in tinfoil seasoned with some salt, cook at 170° for around 35/40 mins, when cooked, peel and cut into wedges and lay out on a tray that will fit in a dehydrator. Mix together the olive oil, vinegar and molasses, brush the mix over the beetroot and dehydrate on a medium setting for around 2 hours.
Roast the walnuts till golden, cover with the water and blend till smooth, pass and season with salt and chardonnay vinegar.
Slice the apples thin as you can and cut with a small ring, lay in a vac pack bag and compress, store in the fridge till needed.
Remove the pomegranate seeds and store till needed.
In a bowl start with the walnut milk then add the wedges of beetroot, some pomegranate seeds, then cover with the apple slices and finish with some la blanc olive oil.
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