Beets & Strawberry Salad Recipe

By The Dempsey Cookhouse & Bar

Good for 4

1.35l water
7.5g salt
38g red wine vinegar
500g baby beets

  • Combine ingredients for the beets in a one-gallon pot and bring to a simmer. Cook gently until beets are tender. Rub off skins with a clean towel, then cut into quarters. Set aside.

Macerated shallots & shallot vinegar
225g shallots, peeled and cut in half, sliced thin on a mandolin
24g fresno chilli, sliced finely from the tip side
550g sherry vinegar
50g salt

  • Combine ingredients for the macerated shallots and shallot vinegar, and marinate for 4 hours in the fridge. Separate the shallots from the shallot vinegar. Reserve both and set aside.

Pistachio Powder
30g Sicilian pistachios

  • Lightly toast the Sicilian pistachios and deep freeze them in a freezer for 3 hrs.
  • Puree the pistachios to a coarse powder in a spice grinder or blender. Put aside.

320g strawberries, halved
14g sugar

  • Combine the strawberries and sugar, and mix well.

To serve
360g beets
320g strawberries, halved
8tbsp shallot vinegar
56g macerated shallots
10g wild arugula
6tbsp extra virgin olive oil
4tbsp pistachio powder
4 large mint leaves, chopped
Sea salt and black pepper to taste

  • Arrange ingredients in the order listed in a large bowl. Enjoy!


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