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Ingredients

Serves 4

  • 4 medium sized beetroots, peeled
  • 500g plain flour
  • 250g salt
  • 300ml water
  • 100g walnuts
  • 200g water
  • 200g caster sugar
  • 100g soft goats cheese
  • Handful mustard leaf
  • Handful rocket
  • 100ml olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp red wine vinegar
  • 2 tbsp blackcurrant cordial
  • Salt & pepper

Method

  1. Preheat your oven to 200c
  2. In a mixer, add the flour and salt, mix. Pour in your water until a pliable, playdough textured dough is formed.
  3. Roll this on a floured workbench, approx. 2cm thick. Wrap the dough around your peeled beetroot, making sure there are no gaps or air pockets.
  4. Cook in the oven for 40mins, remove and allow to sit for 10mins. Reserve the cooked beetroot, discard the cracked casing.
  5. Place the walnuts, sugar and water in a small pot, bring to the boil and continue cooking over a high heat until the sugar syrup coats the walnuts, strain the nuts and fry for 1 minute in the preheated oil.
  6. To make the dressing, place the oil, mustard, vinegar and blackcurrant cordial in a bowl, season with salt and pepper and whisk. Dress the beetroots in this and keep the excess.
  7. Build the salad using the beetroot, and chunks of the goats cheese, top with crunchy walnuts. Dress the rocket and mustard leaves in the dressing and stack on top.