SERVES 4
Raw beetroot is earthy, crunchy and sweet all at the same time, and when paired with one of my favourite ingredients, fresh horseradish, this much-loved vegetable takes on a whole new dimension. If you can, seek out different varieties of beetroot for this salad: I like target, red and golden as their colours really pop on the plate. This is a great way to use up leftover mashed potato.
Ingredients
- ½ fresh horseradish root, peeled and grated
- 100 ml olive oil
- 10 heirloom baby beetroot bulbs, stalks attached, scrubbed clean
- 200 g cold mashed potato
- 100 g whole-egg mayonnaise
- juice of ½ lemon
- 1 tablespoon dijon mustard
- 1 tablespoon capers, rinsed and drained, chopped
- 50 g cornichons, rinsed and drained, finely chopped
- sea salt and freshly ground black pepper
- 1 tablespoon apple cider vinegar
Method
- Combine the horseradish and olive oil in a large bowl and set aside.
- Using a mandoline, finely shave the beetroot bulbs, then finely slice the stalks with a knife. Place the beetroot on a plate, cover with a damp cloth so it doesn’t dry out and set aside in the fridge.
- Combine the mashed potato, mayonnaise, lemon juice, mustard, capers and cornichons in a bowl and season to taste with salt and pepper.
- Spread the potato mixture over a large serving plate.
- Add the vinegar to the horseradish oil, then toss through the shaved beetroot bulbs and stalks.
- Arrange the beetroot over the potato mixture and serve with a little horseradish dressing drizzled over the top.
The Commonsense Cook
by Colin Fassinidge,
Published by Plum, RRP $39.99,
Photography by Alan Benson
