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Roasted beetroot e

salad with petite

cress and orange

vinaigrette

SERVES 4-6

This is a beautiful composed
salad of micro-watercress, tiny
roasted red and golden beets,
and orange segments, drizzled
with an orange vinaigrette. We
like how the earthiness of the
roasted beets complements
the sweetness of the oranges.

680 gm mixed baby red and
golden beetroot, with
greens attached
3 tbsp extra-virgin olive oil,
preferably French
6 thyme sprigs
2 oranges
2 shallots, thinly sliced
into rings
1 cup small or micro-
watercress
¼ cup flat-leaf parsley leaves
ORANGE VINAIGRETTE
1 golden shallot (optional),
finely chopped
1 tbsp orange juice
3 tbsp extra-virgin olive oil,
preferably French

1 Preheat oven to 205°C.

Trim the beetroot greens

and reserve any small leaves

to use in the salad. Place the

leaves in a bowl of iced water

to freshen and crisp.

2 Wash and scrub the beetroot

to remove any dirt, then dry

thoroughly. Place the red and

golden beetroot on separate

sheets of foil. Drizzle with the

olive oil and season to taste.

Place 3 thyme sprigs on top

of each beetroot variety, wrap

the foil around the beetroot

to form packets and pinch

the ends together to seal.

Place parcels on an oven tray

and roast until tender (about

40 minutes; the beetroot are

ready when you can easily

pierce them through the centre

with a paring knife). Stand

until cool enough to handle.

3 Carefully peel beetroot

with your fingers, then cut into

halves or quarters, depending

on their size. Set aside, keeping

the colours separate.

4 Working with one orange at

a time, peel oranges. Holding an

orange over a bowl, cut along

the membranes to release

clean segments and let them

fall into the bowl. Repeat with

the second orange. Reserve

juice for the orange vinaigrette.

5 For orange vinaigrette, place

the shallot and orange juice in

a large bowl. Add a pinch of salt

and stand for shallots to soften

absorb the flavour of the orange

juice (10-30 minutes). Slowly

add the oil in a steady stream,

whisking continuously to

emulsify the oil and orange

juice. Season to taste with

freshly ground black pepper.

6 Divide the beetroot among

salad plates, arranging them in

the centre. Place the orange

segments, shallots, watercress,

parsley, and any reserved

small beetroot greens around

the beetroot in a decorative

fashion. Drizzle with the

orange vinaigrette, season

to taste and serve.➤

Remove the beef shin and chuck
from the casserole and cut them
into individual servings. Cut the
string from the marrow bones,
discarding the carrot slices.
Divide the beef shin, chuck, oxtail
and marrow bones among warm
bowls, ladle the vegetables and
stock over the meat, top with
chervil and serve.
NoteBouquet garni is parsley,
thyme and a bay leaf, tied up in
a piece of muslin with some black
peppercorns. Taylor and Franchini
prefer to make their own brown
veal stock, which will result in a
pure finish for this dish. They use
blanched and roasted veal bones,
coarsely chopped leek, onions,
carrots, a few sprigs of thyme,
a bay leaf, bouquet garni and a
calf’s foot for added gelatine, all
simmered until well flavoured.