Beetroot, Raspberry & Pistachio Salad

Beetroot is one of our favourite autumnal vegetables & a key ingrediant to many of our exciting salads over the years. With the days still warm this Beetroot & Raspberry salad is the perfect combination to transition from Summer to Autumn.

40 mins
Moderate

Ingredients

  • 700g uncooked beetroot de-stalked & washed. Can be a combination of colours & varieties
  • Extra virgin olive oil
  • Malden sea salt
  • 1 - 2 lemons
  • Small handful of fresh thyme leaves
  • 150g unsalted & shelled pistachio nuts
  • 300g fresh raspberries
  • 300ml raspberry puree
  • 75ml carob molasses

Method

  1. To prepare the beetroot Put a light bed of sea salt & 2/3 sprigs of thyme onto a baking tray. Place the beetroot on top making sure to keep colours seperate & cover with aluminium foil. Bake at 180°C or 170°C fan for 60 minutes or until completely tender.
  2. Once cooked allow the beetroot to cool just enough to handle and peel while still warm. Once completely cooled cut into large pieces, toss in small amount of the extra virgin olive oil & put aside.
  3. For the pistachio butter