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Magazine / ‘Beetroot Salad with Tarragon Dressing’
Recipes

‘Beetroot Salad with Tarragon Dressing’

‘Beetroot Salad with Tarragon Dressing’ from our Executive Head Chef Steven Wilson

A bright and healthy recipe for you to try making at home.

INGREDIENTS PER PERSON
80g diced feta
20g feves (podded broad beans)
15g red beetroot, pickled
15g yellow beetroot, pickled (only 2 hours)
25g red beetroot, roasted
25g yellow beetroot, roasted
5g toasted hazelnuts
1g sesame seeds, toasted
1g togarishi
5g tarragon dressing (see below)
2g mixed leaf.

DRESSING
20g confit garlic
35g maple syrup
35g white balsamic vinegar
100ml rapeseed oil
Season to taste
Approx. 20g picked tarragon (add more if tarragon taste doesn’t come through).

METHOD FOR THE SALAD
1. Make the dressing (as above)
2. Dice roasted beetroots
3. Season with dressing
4. Arrange as picture
5. Don’t forget to season

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