Beetroot salad

Serves 4

– 1 bunch large baby beetroot

– salt

– pinch of sugar

– 1 head of Treviso or 6 pieces of red endive

– 5 spring onions

– 3 tbsp pure olive oil

– 1½ tbsp sherry vinegar

– 1 tbsp dried currants, soaked for 10 minutes in hot water – 2 tbsp roasted pistachios, chopped

Place the beetroot in a saucepan and cover with cold water. Bring the beetroot to simmer along with a pinch of salt. Cook gently until tender when pierced with a knife.

Peel the cooked beetroot and slice into discs about one-centimetre thick. Sprinkle the slices with a pinch of sugar and salt. Transfer the beetroot to a dehydrator or a fan-forced oven turned down to 40ºC.

Cook for four to six hours to dry the beetroot slightly. It should have an intense flavour and pleasant, almost chewy, texture. Meanwhile, prepare the leaves, wash and dry and set aside in the fridge until ready to serve.

Slice the spring onions and gently cook in a saucepan until softened. Transfer the onion and oil to a large bowl big enough to toss all the ingredients. Add the beetroot, vinegar and currants and stir well.

Leave at room temperature to marinate for a few hours or until you wish to serve the salad.

To serve the salad add the Treviso leaves to the bowl and toss well. Arrange the salad on a platter and finish by sprinkling the pistachio nuts over the salad.

Wine pairing:

2016 The Other Right Moonshine viognier, Adelaide Hills ($37) – Mark Williamson, wine buyer for Cumulus Inc, Cumulus Up and the Builders Arms Hotel