December's must-visit restaurants
250g large beetroot 15ml red wine vinegar 8 baby purple beetroots 250g rock salt 50ml extra virgin olive oil 50ml red wine vinegar 20ml lemon juice sea salt and pepper to taste 2tbsp fresh goats curd 2 small shallots, sliced thinly ½ bunch spring onion/scallion, sliced thinly baby basil leaves 1 bunch chives, finely chopped
Pre-heat oven to 220 degrees. Wash all the small beetroots extremely well under running cold water. Dry with a damp cloth. Line a small oven tray with tin foil. Place rock salt on the foil and place another layer of foil on top, then the beetroots, and a final layer of foil and bake 45 minutes until tender. Allow to cool, then cut into quarters. Coarsely grate the large beetroots. Place into a pot with just enough water to cover the beetroot, add a dash of salt and bring to the boil. Once boiled, discard the beetroot, and add red wine vinegar to the liquid. Reduce until it's the consistency of pouring cream. Set aside. Combine olive oil, vinegar and lemon juice in a bowl and mix. Adjust seasoning.
Spread the goat's cheese into a circle in the middle of the plate. Place the roasted beetroots on top. Mix all the remaining ingredients with a tablespoon of the salad dressing. Place salad on top and drizzle with beetroot dressing.