Smoked baby beetroot, mascarpone and tarragon salad

PT1H30M

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Ingredients

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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
1
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
2
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
3
Remove from the heat and allow to sit for 30 minutes without removing the tinfoil. When ready, dice the beetroot into 1cm cubes
4
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
5
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
6
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
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