- 8 small heritage beetroot (see Know-how and tip)
- 5 tbsp extra-virgin olive oil
- 120g ash-coated goat’s cheese
- 80g watercress
- 2 eating apples
For the candied walnuts
- 100g caster sugar
- 50g toasted walnuts, chopped
For the marinade
- 40ml white wine vinegar
- 20g caster sugar
- Finely grated zest 1 orange, juice ½
- 15g grated fresh ginger
- Put all the marinade ingredients in a jug and stir well to dissolve the sugar. Peel the beetroot, then slice as thinly as possible into rounds using a mandoline or very sharp knife. Lay in a shallow dish (see tip) and pour over the marinade. Leave for 1 hour at room temperature.
- Meanwhile, make the candied walnuts. Line a baking sheet with baking paper. Put the 100g sugar in a small non-stick frying pan and cook over a medium heat, swirling, until a caramel forms. Add the walnuts and swirl to coat. Tip out onto the lined baking sheet and allow to cool completely, then break into small pieces with a rolling pin.
- If using different coloured beetroot, jeep them separate once sliced so the colours don’t bleed into each other.
- Make the candied walnuts up to 3 days in advance and store in an airtight container.
- As well as the usual purple variety, beetroot comes in heritage varieties that include golden, candy-striped (also called chioggia) and white. They’re available from good grocers and larger supermarkets. If you can’t find them, just use purple beetroot – the salad will still be pretty.
- A lightly honeyed medium white such as vouvray demi-sec is perfect.