WHAT YOU DO
Step 1. To cook the beetroot, place on a tray on a bed of sea salt and bake at 150C/gas mark 2 for two hours or until soft and tender. The reason we cook on a bed of salt is to extract all the water from beetroot. When cooked, allow to cool, peel and slice. It’s best to wear gloves for this part if you have them.
Step 2. Finely slice the fennel on a mandolin and plunge into iced water, this will help the fennel stay crisp and give some texture to the salad.
Step 3. Place the pine nuts on a baking tray making sure that the nuts are spread out evenly. Bake in a oven at 180C/gas mark 4 until golden brown.
Step 4. Peel and segment the oranges.
Step 5. To make the dressing, pour the balsamic in a bowl and whisk in the rapeseed oil. Season with salt and pepper.
Step 6. To plate, place the sliced beetroot in the centre of a bowl, crumble some of the cheese over the beetroot. Toss the orange, fennel and the remainder of the cheese with rocket, dress with balsamic and rapeseed oil dressing. Scatter the toasted pine nuts around the plate.
TIP: Blend 100g of blue cheese and 100g of crème fraîche and pipe onto plate for extra flavour.
Recipe by Gareth Mullins, photography by Harry Weir, assisted by Brian Clarke
