A collision of flavours, destined to become a favourite.


  • for the beetroot salsa:
  • 1 medium red onion
  • 1 medium peeled beetroot
  • 50 ml sunflower oil
  • pinch of sugar
  • 1 clove garlic puree
  • 1 sprig thyme
  • 1 tblsp balsamic vinegar
  • 1.5 tblsp port
  • drop of lime juice
  • pinch chopped coriander
  • drop toasted sesame oil
  • salt and pepper to season
  • for the salsify:
  • 30 ml sunflower oil
  • 4 large sticks salsify (peeled and cut into batons)
  • 1 tsp sugar
  • knob of butter
  • 30 ml balsamic vinegar
  • 60 ml port
  • to finish:
  • 4 thick slices inagh goats cheese
  • mixed baby leaves
  • olive oil and white wine vinegar
  • seasoning


  • For the Beetroot Salsa:
  • Heat the oil in a pan, add the beetroot, sweat until slightly soft, next add the onion and soften also.
  • Next the sugar, a pinch of salt, garlic, thyme vinegar and port, cook slowly.
  • Add the toasted sesame oil and remove from the heat, finally add the lime juice and coriander.
  • For the Salsify:
  • Heat the oil in a pan, dry the salsify and fry until brown on all sides.
  • Add the sugar and a pinch of salt and the butter.
  • Caramelise nicely and add the balsamic and port and reduce to a glaze.
  • To Serve:
  • Warm the plates, season the cheese and place in the middle of the plates.
  • Place the caramelised salsify on top.
  • Dress the leaves with a drop of oil and vinegar, season and place on top again.
  • Drizzle the salsa around.

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