INGREDIENTS
300g roquette leaves, washed
1kg beetroot
A pinch of 5 spice
3 bay leaves
12 black peppercorns
2 cloves
2 star anise
40g ginger, sliced
4 shallots, roughly sliced
1L raspberry vinegar
1kg caster sugar
1L waterDressing
50ml cream
1 egg yolk
1 tsp Dijon mustard
Splash of white wine vinegar
A pinch of salt and pepper
200ml vegetable oil
1 sprig chervil
1 sprig parsley
METHOD
1. For the beetroot: Boil the whole beetroots in salted water (or steam) until cooked.
Peel then cut into wedges or small pieces. Note: if you have used small beetroot you can leave whole or simply slice in half.
2. Mix the spices into the raspberry vinegar along with the sliced shallots, sugar and water. Bring to the boil.
3. Pour the hot liquid over the sliced/peeled beetroots, ensuring all pieces are covered with the marinade.
4. Allow to cool, then place baking paper on top of beetroot/marinade before putting lid on container to reduce air contact with beetroot (because they float).
Marinate in the fridge for a minimum of 24 hours. This will keep several weeks refrigerated.
5. For the dressing: Use a whisk (or electric mixer) to combine egg yolk, Dijon mustard, white wine vinegar, salt and pepper in a mixing bowl.
6. Gradually add oil until the mixture emulsifies.
7. Finally, add cream, chervil and parsley and mix through.
8. To serve: Remove beetroot pieces from marinade and place on a plate (preferably a shallow bowl) then top with the washed roquette.
Drizzle with dressing and serve immediately.
BEST WINE MATCH FOR SALAD DE BETTERAVE
A fresh and zippy Gamay is perfect here. For a white match think bottle-aged Semillon, Riesling or Marsanne.