Beetroot, truffle and shredded slaw salad

effortless!

No need to break the bank when it comes to serving truffle to your guests – truffle oil can pack a punch even when used sparingly in salads, pasta or on eggs. Good tools will really help with the finished look, too – a sharp knife or mandoline can create restaurant-worthy, wafer-thin slices of beetroot and create interesting textures with everyday root veg, with no extra effort required.

30 MINUTES | SERVES 6 AS A STARTER | EASY |

raw candied or rainbow beetroots 5 medium, peeled

celeriac ½ small, peeled and julienned

flat-leaf parsley a handful, finely chopped

mayonnaise 3 tbsp

truffle oil 1/2 tbsp, plus a drizzle

dijon mustard 1 tsp

lemon 1, a squeeze of juice

mixed nuts (walnuts, pecans or pine nuts work well) 40g

caster sugar 2 tbsp

1 Finely slice three of the beetroots on a mandoline or using a sharp knife. Cut the remaining beetroots into fine matchsticks. Tip the matchsticks into a large bowl with the celeriac, parsley, mayo, truffle oil, mustard and lemon juice. Mix everything together with some seasoning, then taste and add a little more lemon juice or mustard, if you like.

2 Toast the nuts in a dry frying pan for a few minutes, then sprinkle over the sugar and a pinch of salt. Toss well and stir until the sugar has melted and coated the nuts. Tip onto a baking tray lined with baking paper, leave to cool, then roughly chop.

3 Arrange a thin layer of the beetroot slices over the bases of six plates. Top with a mound of the shredded truffle slaw, then scatter with some of the chopped nuts and drizzle over a few more drops of truffle oil to serve.

PER SERVING 171 kcals | fat 11.6G saturates 1G | carbs 12G | sugars 11.4G fibre 4.3G | protein 2.6G | salt 0.3G