This beetroot salad recipe is an original and delicious take on beetroot salad from Marcus Wareing, using smoked beetroots, earthy tarragon and creamy mascarpone to create a beautiful collage of flavours. The smoky taste for the beetroot comes from Lapsang Souchong tea.
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Mix the sugar, rice and tea leaves together. Line a large baking dish with tinfoil and pour in the tea mixture
1 tbsp of Demerara sugar
1 tbsp of rice
1/2 tbsp of Lapsang Souchong tea leaves
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
250g of baby beetroot
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
25g of unsalted butter
100g of walnuts
1/2 tsp sea salt
1/2 tsp black pepper
Place the balsamic vinegar in a small saucepan and bring to a gentle simmer until it has reduced by two thirds. Add the oil to the pan and swirl to combine
8 tbsp of balsamic vinegar
4 tbsp of extra virgin olive oil
Place a large spoonful of mascarpone on each of four plates and smear it along the plate. Place the diced beetroot over the mascarpone and scatter with the tarragon, walnuts, salt and pepper. Drizzle with the balsamic dressing and serve