Simple and exotic this beetroot salad will add class to your home meals. Served as an entrée or a salad, this creative sous vide beetroot is set to spice up your next dinner party or is just as delicious when it is comfort food for one.
For the beetroot
¼ tsp Fennel seed
¼ tsp Black peppercorns
1 Small knob of ginger, peeled and sliced
1 Garlic clove
1 Birds eye chilli, slit open
20ml Malt vinegar
2 Teaspoons of brown sugar
2 Large beetroot washed, peeled and cut in wedges
For the salad
100 gm Yarra Valley Dairy Persian Fetta
50 gm Hazelnuts toasted, peeled and roughly chopped
150 gm Rocket
For the dressing
60 ml Hazelnut oil
40 ml Red wine vinegar
Salt & Pepper
Wrap the fennel seeds, black peppercorns, ginger, garlic, clove and birds eye chilli in a piece of baking paper to form a sachet. Place remaining ingredients in a vacuum bag, with a generous pinch of salt. Slip the wrapped spices in to the vacuum bag and vacuum seal the bag on high. Cook in a preheated water bath at 85⁰C for one hour.
The sieved beetroot juice from the bag can be reduced by half in a pot over a medium heat, and a little added to the dressing, discard the sachet of spices.
Whisk together the dressing ingredients and toss with the hazelnuts and rocket. Arrange the beetroot and dressed salad, on a plate and then crumble the fetta over the salad. Finish with a drizzle of the dressing and the reduction from the beetroots.