Ingredients
| 6 medium-sized beetroots | |
| 2 cups rice wine vinegar | |
| 1½ cups white sugar | |
| 2 tablespoons fine salt | |
| ½ cup roasted walnuts, to serve | |
| 2 radishes, finely sliced, to serve | |
| 2 oranges, segmented, to serve | |
| MISO CHIMICHURRI | |
| 1 cup coriander leaves and stalks | |
| 1 cup flat-leafed parsley | |
| 1 cup olive oil | |
| 1 tablespoon Dijon mustard | |
| 2 tablespoons vermouth vinegar | |
| 2 tablespoons white miso paste |
Any leftover beetroot will store well in the fridge and has multiple other uses. Likewise with the chimichurri – it’s delicious as an accompaniment to steak.
Instructions
| 1. | Place the beetroot into a large saucepan and cover with three times the amount of water. |
| 2. | Bring to a simmer and cook for 45-50 minutes until you can pierce easily with a small knife. |
| 3. | While the beetroot is cooking, make the pickling liquid: add the vinegar, sugar, salt and 1 litre of water to a saucepan and bring to a simmer. |
| 4. | Turn off straight away and leave aside to cool. |
| 5. | Once the beetroot is cooked, drain and leave to cool for 5 minutes for ease of handling. |
| 6. | Peel by rubbing the skins off under cold water from the tap (if you have gloves use them, to prevent your hands turning purple for 2-3 days). |
| 7. | Once the beetroot is cool, chop into a variety of shapes and sizes – some wedges, some circles, depending on how you want to present your salad. |
| 8. | Place the beetroot and the pickling liquid into a preserving jar or any vessel to let it infuse in the fridge overnight. |
| 9. | This beetroot will last up to 1-2 months in its pickling liquid in the fridge and is great in salads or even just as a snack. |
| 10. | For the chimichurri, place all the ingredients in a food processor and blend until well mixed. |
| 11. | Alternatively, chop all the herbs as finely as possible and add them to a mixing bowl then stir through the oil, mustard, vinegar and miso. |
| 12. | Place into the fridge to infuse and develop flavour. |
| 13. | The chimichurri will last up to 7 days in an airtight container. |
| 14. | Place the beetroot into a mixing bowl and fold through 3-4 tablespoons of miso chimichurri. |
| 15. | It should be nice and saucy and coat the beetroot well, so don’t be shy; if you need more then add it. |
| 16. | Season with a little salt and a few grinds of black pepper. |
| 17. | To serve, place the marinated beetroot on a large serving plate or side dish. |
| 18. | Garnish with the walnuts, sliced radishes and orange segments. |
Recipes & food styling Hayden McMillan / Photography Amber Jayne-Bain
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