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Ingredients
- Salsa
- 200g walnuts
- 3 cloves garlic, minced
- 80g capers, soaked and rinsed well
- 1 cup parsley, finely chopped
- 150ml extra virgin olive oil
- Salt and pepper
- Juice of one or two lemons
- Salad
- 16 small beetroots, combination of red and golden if possible
- 2 tbsp extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- 250g buffalo mozzarella
- 100g lamb's tongue lettuce (mache), washed and dried
Method
Preheat oven to 190C. Slice stems from beetroots and wash well. Place beets in a roasting tray, drizzle with olive oil and toss well to coat. Season with salt and pepper, place in preheated oven and roast for 20-25 minutes until tender. Allow to cool to room temperature, then slice each in half. Set on a serving tray. Tear the mozzarella into large bite-size pieces and arrange among beetroot. Arrange lamb's tongue lettuce around outside and drizzle the walnut salsa over top before serving.
