Beetroot, herb, almond, apple and watercress salad with horseradish dressing

Demuths
2 North Parade Passage,
Bath BA1 1NX01225 446059
www.demuths.co.uk

Head chef Richard Buckley of Demuths has a passion for bringing vegetables to the centre of the plate: “I believe that local, seasonal produce should be at the heart of all our food, nothing is more satisfying than taking a beautiful vegetable straight from the field, treating it with respect and serving it to people you care about.”

Demuths Restaurant in Bath has been one of the country’s top vegetarian restaurants for over 20 years and continues to redefine what it means to cook and eat vegetables in our times. They strive to make healthier, tastier, more creative food using the world-class produce grown in the fields around Bath.

Beetroot, herb, almond, apple and watercress salad with horseradish dressing

After Christmas’s excess we all crave something light and cleansing to help lift our spirits in the crisp January air. It is a great joy to be able to do this using those lovely fresh ingredients growing right on our doorstep. This recipe uses some of our very own superfoods – sweet beetroot, crisp apple and peppery watercress – to give a big vitamin-laden treat. The fresh winter herbs add real variety of flavour as well as a dose of antioxidants and the horseradish dressing brings the whole thing together with a fiery cleansing tang.

Ingredients
For the salad

  • 4 fresh medium beetroots
  • 2 apples (English cox’s stored over winter are the best)
  • A small handful of almonds
  • A small bunch of mint and parsley
  • 100g watercress

 

For the dressing

  • 15g cider vinegar
  • 45g rapeseed oil
  • 2 tbsp natural yoghurt
  • 1-2 tbsp creamed horseradish
  • A pinch of sea salt

 

Method

  1. Wrap the beetroots in a tin foil parcel with plenty of salt and bake at 180˚C for 1 hour. Check that they are completely soft before removing. If not put them back in for 15 minutes at a time until they are soft through. Leave to cool before rubbing off the skins and cutting into wedges.
  2. Toast the almonds in the oven for 7 minutes, and chop the apples into wedges.
  3. For the dressing put all the ingredients together into a bowl and whisk to combine. Wash the herbs and chop roughly. Toss all the ingredients together in a bowl and spoon out onto your plates.
  4. Generously spoon the dressing over the top and serve.

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