Garden Beetroot, Young Buck Blue Cheese, Walled Garden Leaves, Toasted pistachio nuts and Ballymaloe Honey Dressing.
Serves 4 -6
Garden Beetroot x 4
Young Buck Blue Cheese x 100 gms
Walled Garden Leaves x 500 gms(approx)
Toasted Pistachio Nuts x 50 gms
6 tbsp Extra Virgin Olive Oil
2 tbsp Rose wine vinegar
1 tbsp Lemon juice
1-2 tsp Local Honey
Maldon Sea salt flakes and pepper
Whisk all dressing ingredients together to taste.. adjusting seasoning as necessary and to taste.
Prepare the beetroot by trimming the stems (leaving a little on) and wash in cold water to remove any dirt.
Cover beetroot with cold water in a saucepan and bring to the boil. Simmer until the skin easily comes off. Remove from the water and set aside to cool.
When cool, rub the skin off the beetroot (using a pair of rubber gloves to keep your hands from staining!).
Slice evenly and season with olive oil and Maldon sea salt flakes.
Carefully wash and dry the garden salad leaves.
Toast and roughly chop the pistachio nuts.
When ready to serve, arrange 3-5 slices of beetroot on each plate. Crumble the Blue Cheese evenly between the plates. In a bowl, lightly dress the salad leaves with the honey dressing and toss lightly with your hands. Arrange leaves in the centre of the plate on top of the beetroot. Scatter the chopped pistachio nuts over the salad and serve.