Beets, Black­ber­ries and Bur­rata (gf, v)

A bril­liant com­bi­na­tion of flavours and colours, topped off with crunchy wal­nuts, a driz­zle of honey and ten­der thyme leaves.

Dish - - SALAD DAYS -

3 large beet­root, ends trimmed and peeled

2 ta­ble­spoons olive oil 1 red onion, thinly sliced 1 tea­spoon whole fennel seeds 2 cloves gar­lic, crushed

2 ta­ble­spoons bal­samic vine­gar

2 cups fresh (I used Driscoll’s) or frozen black­ber­ries


2 bur­rata or moz­zarella in whey, well drained

1/3 cup wal­nut pieces, roasted and chopped

2 tea­spoons fresh thyme leaves

2 ta­ble­spoons honey sea salt and ground pep­per

Spi­ralise or juli­enne the beet­root into long rib­bons. Cut into shorter lengths if they’re very long.

Heat the olive oil in large sauté pan and cook the onion and fennel seeds for 5 min­utes. Add the beet­root noo­dles with a good pinch of salt and cook for about 10 min­utes un­til crisp and ten­der, turn­ing of­ten and adding a splash of wa­ter so the pan doesn’t dry out. Keep hav­ing a taste un­til they’re cooked to your lik­ing. Add the gar­lic and bal­samic vine­gar and let it bub­ble up then add the black­ber­ries and cook for about 2 min­utes or un­til they just start to soften, adding a splash of wa­ter if the pan starts to get dry. Set aside to cool.

TO SERVE: Place on a large serv­ing plat­ter, scrap­ing in all the juices. Rip the bur­rata or moz­zarella into large pieces and dot among the noo­dles.

Scat­ter over the wal­nuts and thyme then driz­zle ev­ery­thing with honey, a sprin­kling of sea salt and a good grind of pep­per. SERVES 4 Cook’s note: Use young, ten­der thyme leaves for the gar­nish – tough woody leaves are ined­i­ble un­less cooked.

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