KILLER DISHES

BY ANDREW MCCONNELL

RED ENDIVE, BEETROOT, JUNI PER AND HORSER ADISH CREAM

SERVES 4

2 medium or 1 large beetroot
2 heads of red endive

BEETROOT JUICE DRESSING

¼ cup beetroot juice
1 tbsp red wine vinegar
4 juniper berries, crushed
1 tsp brown sugar
2 tbsps grapeseed oil
1 tsp walnut oil

HORSERADISH CREAM

1 tbsp mayonnaise
1 tbsp crème fraîche
½ tbsp freshly grated horseradish (or substitute ½ tbsp prepared horseradish from a jar)

1 Place whole beetroots in a small saucepan of cold water over high heat and bring to a simmer. Reduce heat to low and cook for 15–25 minutes or until tender when pierced with a skewer.

To make the beetroot juice dressing, take a small stainless steel saucepan, add the