You may also like
Ingredients
- 450g tin baby beetroot
- 2 tbsp white-wine vinegar
- 60g walnut halves
- 60g blue cheese
- A handful of watercress sprigs
- 2 pears
Method
To pickle, strain the juice from the beetroot into a saucepan, add the vinegar and bring to boil. Simmer until it reduces to 50ml. Add the beetroot and turn off the heat.
In a moderate oven (180C), toast the walnuts lightly for 8 minutes or until they release their oils. Crumble the blue cheese and set it aside, then wash the watercress and leave to drain. Peel, trim and slice the pears lengthwise.
Layer the watercress, pears, walnuts and blue cheese on serving plates. Place beetroot around the salads then drizzle with the beetroot vinegar.
This recipe is featured in the book, Vegetarian which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
