About the Recipe
Ingredients
4 -6 beetroot
Any new season leafly green such as young spinach leaves, a little chooped wild garlic or young mizzuna leaves
Sea salt
10 to 20 green seedless grapes to garnish and some toasted almonds
Ajo blanco sauce
220g whole almond
100g stale white bread without crusts
extra virgin olive oil
4 cloves of garlic peeled
Spash of milk or vegan repalcement
100 ml cold water
1/2 cucumber peeeld and de seeded
200ml of extra virgin olive oil
2 table spoons of white wine viniger
a good pinch salt
10 to 20 green seedless grapes cut in halve to garnish
50 g of flaked almonds toasted
Preparation
Romove beetroot leaves, leaving a good margin of top. Scrub the whole beetroot and whilst still wet roll and rub into sea salt to add a generous coating. Oven bake at 160c for an hour to an hour an a half untill cooked but still firmish.
Durring the cooking time you can prepare the dressing. Soak the bread in the water and red wine viniger for 5 to minutes. Combine all the ingredient into a food processer and blitz untill you have a smooth paste with the consitancy of double cream, if you need to adjust the consitancy add a little more water. Set asside in the fridge as a few hour standing helps the flavours in this dressing to combine.
When the beetroot have been cooked and cooled the skin should rub off by hand (sorry you will have pinkl hand now !)
Cut into wedge size segments
To assbelle put the beetroot into your serving bowl, gently mix in your choosen leaves, drizzle over the dressing scatter with grapes and toasted almond and serve.