Beetroot Salad with winter tomatoes, salt baked beetroot, toasted seeds, and parsley oil 

INGREDIENTS

For the beetroot purée:

• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp cumin seeds
• 1 tbsp mustard seeds
• 1.5kg boiled red beetroot, boil them whole and then peel while hot.
• 10 roasted Datterini tomatoes
• 1 bunch coriander, washed and chopped
• 1 bunch mint, washed and chopped
• 1 tbsp freshly grated horseradish
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 125ml thick Greek-style yoghurt
• Sea salt

For the parsley oil:

• 100g spinach
• 250g parsley leaves
• 800ml grapeseed oil
• Pinch of salt

For the seed mix:

• 100g sunflower seeds
• 100g linseeds
• 100g pumpkin seeds
• 2 tbsp aniseed, toasted and pounded
• 3 tsp dried chili powder
• 2 tbsp maple syrup
• 2 tbsp olive oil
• Sea salt

TO ASSEMBLE :



• 2 large winter tomatoes
• 2 large golden beetroots, salt baked, peeled and cooled
• 2 large candy-striped beetroots, salt baked, peeled and cooled
• 1 blood orange, peeled (skin and pith removed), sliced into 1/4-inch thick pinwheels
• 2 tbsp beetroot purée
• 1 tbsp roasted seed mix
• 1 tbsp parsley oil
• Red wine vinegar
• Olive oil
• Salt and pepper  

Start by making the beetroot puree. Toast the coriander, fennel, cumin, and mustard seeds gently in a dry pan until fragrant, then grind to a fine powder. Pierce the Datterini tomatoes, dress them with red wine vinegar, olive oil, sea salt, and black pepper, and roast slowly at 180°C until wrinkled but not blackened. Boil the beetroots until tender, peel them, and dress with balsamic vinegar, olive oil, and a pinch of salt. Add the roasted tomatoes and a tablespoon of the spice mix, allowing the flavors to meld. Blend the mixture until smooth, fold in Greek yoghurt, horseradish, and chopped herbs, and adjust the seasoning to taste—it should be sweet, earthy, and lightly spiced.

For the parsley oil, blanch the spinach and parsley in boiling water, then transfer to an ice bath. Drain and squeeze out excess water before blending with grapeseed oil and a pinch of salt until smooth and warm. Strain through muslin, leaving a bright, clean oil.

For the seed mix, combine sunflower, linseed, and pumpkin seeds with pounded aniseed, chili powder, maple syrup, olive oil, and salt. Spread onto a baking tray and roast at 180°C for about 30 minutes, stirring every 10 minutes for even toasting. They should be golden and fragrant.

To assemble, slice the tomatoes and beetroot into thin wedges and dress them in separate bowls, with red wine vinegar, olive oil, salt, add a little black pepper to the tomatoes. On each plate, spoon a dollop of beetroot purée and arrange the tomato slices, blood orange and beetroot wedges on top. Sprinkle with the toasted seed mix and drizzle parsley oil around the plate.