INGREDIENTS
- 1 tbsp of Demerara sugar
- 1 tbsp of rice, uncooked
- 1/2 tbsp of Lapsang Souchong tea leaves
- 250g of baby beetroot, cooked and lightly pickled
- 25g of unsalted butter
- 100g of walnuts
- 8 tbsp of balsamic vinegar
- 4 tbsp of extra virgin olive oil
- 150g of mascarpone
- 1/2 bunch of tarragon
- 1/2 tsp sea salt
- 1/2 tsp black pepper, freshly ground
Instructions:
# Mix the sugar, rice and tea leaves together. Line a large baking dish with tinfoil and pour in the tea mixture
# Arrange the beetroot on a rack on top of the tea mixture. Cover the entire tray with tinfoil, ensuring there are no gaps through which the smoke could escape, and place over a moderate heat for 8 minutes
# Remove from the heat and allow to sit for 30 minutes without removing the tinfoil. When ready, dice the beetroot into 1cm cubes
# Heat the butter in a pan until foaming, then add the walnuts, season well and move continuously to allow them to colour evenly. When golden, pour into a colander to allow the excess butter to drain off;
Salade De Chou Rouge
