BEETROOT, MÂCHE & FETA SALAD WITH PISTACHIO NUT DRESSING

Serves 4

I love the sweet earthy taste of beetroot. We use large beets here and cut them into big discs. Equally impressive are baby beets of different colours. The salty feta and exotic dressing really turn this into a must-make-often salad.

BEETROOT JELLY

3 medium beetroot (beets)

2 gold-strength gelatine leaves

sea salt

extra virgin olive oil, for drizzling

Peel and chop the beetroot, then juice in an electric fruit juicer. Strain the juice through a fine sieve — you will need 220 ml (7¾ fl oz). Heat the juice in a small saucepan over medium heat until warmed.

Meanwhile, soak the gelatine in cold water until softened. Squeeze out the excess water and add to the juice with a pinch of salt, stirring until the gelatine has dissolved. Strain through a fine sieve, then pour into a 29 cm x 21 cm x 2 cm (11½ inch x 8¼ inch x ¾ inch) tray.

Refrigerate for 3 hours or until set, then cut the jelly into 5 mm (¼ inch) cubes. You will only need 24 cubes, so you will have some jelly left over.

ROASTED BEETROOT

2 large beetroot (beets)

2 tablespoons extra virgin olive oil

sea salt

Preheat the oven to 180°C (350°F/Gas 4). Place the beetroot in a baking dish, drizzle with the olive oil, season to taste with salt and add 500 ml (17 fl oz/2 cups) of water. Cover with aluminium foil and bake for 2 hours or until tender when pierced with the tip of a knife. Remove from the oven and keep covered — this will trap the steam and make it easier to peel off the skins. When cooled slightly, rub the skins off the beetroot.

PISTACHIO NUT DRESSING

150 g (5½ oz) pistachio nuts, roasted & roughly chopped

1 handful mint leaves, finely chopped

1 large handful flat-leaf (Italian) parsley leaves, finely chopped

1 teaspooon rosewater

finely grated zest & juice of ½ lemon

2 teaspoons caster (superfine) sugar

sea salt & freshly ground black pepper

Place all of the ingredients and 210 ml (7½ fl oz) of water in a small bowl, season to taste with salt and pepper and mix to combine.

TO SERVE

24 cubes beetroot jelly

extra virgin olive oil, for drizzling

200 g (7 oz) feta

200 g (7 oz) mâche (lamb’s lettuce) leaves, washed

juice of ½ lemon

Slice the roasted beetroot into 5 mm (¼ inch) thick rounds, drizzle with olive oil and season to taste with salt and pepper. Arrange on plates. Spoon over the pistachio nut dressing, crumble over the feta and arrange 6 cubes of beetroot jelly on top of each serve.

Dress the mâche with the olive oil and lemon juice, season to taste and place on the plate. Finish with a drizzle of olive oil.