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Salad of Beetroots
1 bunch young red beetroot [leaves on]
1 bunch young golden beetroot [leaves on]
1 clove garlic
1 small brown onion
30 ml extra virgin olive oil
30 ml virgin hazelnut oil
15 ml sherry vinegar
1 tsp Murray River salt
1 tsp freshly ground white pepper
1 whole nutmeg
Remove leaves from the beetroot.
Wash the leaves in several changes of cold water and chop coarsely.
Peel and chop the onion finely.
Peel and finely grate the garlic with a microplane.
Heat a small heavy based pan over moderate heat and add the olive oil.
Sauce the onion until golden and then add the garlic.
Add the chopped leaves and stir until wilted and moisture has evaporated.
Season with ½ tsp salt and ½ tsp pepper
Wash and peel the beetroot. Cut into a fine julienne.
Toss together with the hazelnut oil and vinegar.
Season with the remaining salt and pepper.
Divide the cooked leaves between serving bowls and place nests of raw beetroot on top.
Finish each plate by grating a little fresh nutmeg over the beetroot [a fine microplane is best].
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