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  • Olive Magazine

    par excellence

    Oct 28, 2021 4 minutes
    Recipes MARC HARDIMAN Photographs DAVID COTSWORTH

    Salad of heritage beetroots, goat’s curd and blackberries

    If you can’t get hold of baby beetroots, use 750g of purple beetroots, cut into wedges. You can also swap the beetroot tops for a small bunch of flat-leaf parsley, if you don’t have them.

    40 MINUTES | SERVES 4 AS A STARTER | EASY

    baby purple beetroots 8 (with tops)
    baby candy-stripe beetroots 8 (with tops) baby golden beetroots 8 (with tops)
    walnuts 100g
    extra-virgin olive oil 100ml, plus extra for cooking
    red wine vinegar (preferably cabernet sauvignon vinegar) 2 tbsp2 tspleaves picked to make 1 tsp200g150g

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