Beetroot, hazelnut and celery heart salad

SERVES 4 PREP AND COOK TIME 1 HOUR 45 MINUTES

8 small beetroots, small leaves reserved

2 tablespoons extra virgin olive oil

1½ tablespoons vino cotto

3 sticks celery from the centre, sliced thinly

¾ cup loosely packed small celery leaves

2 tablespoons verjuice

¼ cup chervil leaves

¼ cup flat-leaf parsley leaves

2 tablespoons roasted hazelnuts, chopped coarsely

DRESSING

1 tablespoon wholegrain mustard

1 tablespoon aged red wine vinegar

¼ cup (60ml) extra virgin olive oil

½ teaspoon caster sugar

1 Preheat the oven to 180°C (160°C fan-forced). Trim the stalks from the beetroot, reserving the nice leaves. Wash and dry the beetroot, then drizzle with olive oil and season with salt and pepper. Wrap each beetroot up in foil. Place wrapped beetroots onto a baking tray and roast for 1 hour 30 minutes or until tender (they do take a long time to cook).

2 Remove beetroots from the oven and allow to stand for 10 minutes before removing the foil. When cool enough to handle, peel the skin and place in a bowl. Drizzle vino cotto over the beets and set aside to rest and cool.

3 DRESSING Combine the mustard and vinegar in a small bowl. Slowly add the oil, whisking to emulsify. Add salt, pepper and sugar; stir and adjust the seasoning. (If you ever add too much sugar, you can adjust by adding a little more salt or some more vinegar – let your taste guide you.) Set aside.

4 Place the sliced celery and washed and dried leaves into a mixing bowl. Drizzle over the verjuice and gently toss together.

5 Cut the beets in half and place into the mixing bowl with the celery heart mix. Sprinkle over the chervil leaves and hazelnuts, then drizzle over the Dressing. Transfer to a serving platter; sprinkle with parsley, chervil and hazelnuts.

Not suitable to freeze or microwave.