A collision of flavours, destined to become a favourite.
Ingredients
- 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
Method
- 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.
