1 large Gold, Red and Orange Kumara; peeled
3 large beetroot
3 tblspn white wine vinegar
1 tspn hot English mustard
1 garlic clove, crushed
1 tspn honey
large pinch of sea salt fl akes and
freshly ground black pepper
1/4 cup canola oil
75g walnut pieces
handful fresh Italian parsley, roughly chopped
Cover the beetroot in water and bring it to the boil. Turn down the heat to low and simmer for 45 minutes until the beets are soft right through when pierced with a knife.
Cool the beets under running cold water. Peel off the skin while beets are under the running water. Set aside.
Place the vinegar, mustard, garlic, honey, salt and pepper in a large mixing bowl. Keep whisking while the oil is very slowly drizzled into the bowl.
Grate the beetroot and add it to the dressing with the walnuts and parsley. Stir to combine.
Grate the kumara over the beetroot mixture. Partially mix in the kumara so that it takes on a "marbled" look. Spoon the salad into a bowl and serve immediately.
Serves 6.
3 large beetroot
3 tblspn white wine vinegar
1 tspn hot English mustard
1 garlic clove, crushed
1 tspn honey
large pinch of sea salt fl akes and
freshly ground black pepper
1/4 cup canola oil
75g walnut pieces
handful fresh Italian parsley, roughly chopped
Cover the beetroot in water and bring it to the boil. Turn down the heat to low and simmer for 45 minutes until the beets are soft right through when pierced with a knife.
Cool the beets under running cold water. Peel off the skin while beets are under the running water. Set aside.
Place the vinegar, mustard, garlic, honey, salt and pepper in a large mixing bowl. Keep whisking while the oil is very slowly drizzled into the bowl.
Grate the beetroot and add it to the dressing with the walnuts and parsley. Stir to combine.
Grate the kumara over the beetroot mixture. Partially mix in the kumara so that it takes on a "marbled" look. Spoon the salad into a bowl and serve immediately.
Serves 6.
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