The Bazaar beetroot salad. Yum!
3kg small beetroots
3 tablespoons sherry vinegar
5 tablespoons olive oil
2 tablespoons sugar
2 tablespoons sea salt
5 sprigs thyme
12 bunches asparagus
2 handfuls baby spinach
400g Goats’ cheese
6 cups roughly torn sour dough lightly baked with olive oil, picked tyhme and shaved garlic
Method: In a large bowl, combine whole unpeeled beetroot with vinegar, salt, sugar, thyme and olive oil. Place beetroots onto a sheet of aluminium foil and wrap up tightly.
Place onto a tray and cook at 200 degrees until soft, then remove from oven and allow to cool before peeling, chopping the beetroot in half, then each half into small wedges.
Meanwhile, lightly season and oil the asparagus and cook on the char grill until they begin to soften and take on a slightly charred look. Allow to cool and cut into 4cm lengths.
In a bowl, combine a small handful of beetroot with salsa verde and mix well. Gently stir in a small handful of asparagus followed by the spinach leaf and croutons. Drizzle with a good splash of olive oil and adjust seasoning to taste. Serve with goat’s cheese crumbled over the top.