A brilliant combination of flavours and colours, topped off with crunchy walnuts, a drizzle of honey and tender thyme leaves.
Serves: 4
INGREDIENTS
3 large beetroot, ends trimmed and peeled
2 tablespoons olive oil
1 red onion, thinly sliced
1 teaspoon whole fennel seeds
2 cloves garlic, crushed
2 tablespoons balsamic vinegar
2 cups fresh (I used Driscoll’s) or frozen blackberries
To serve
2 burrata or mozzarella in whey, well drained
1/3 cup walnut pieces, roasted and chopped
2 teaspoons fresh thyme leaves
2 tablespoons honey
sea salt and ground pepper
METHOD
Spiralise or julienne the beetroot into long ribbons. Cut into shorter lengths if they’re very long.
Heat the olive oil in large sauté pan and cook the onion and fennel seeds for 5 minutes. Add the beetroot noodles with a good pinch of salt and cook for about 10 minutes until crisp and tender, turning often and adding a splash of water so the pan doesn’t dry out. Keep having a taste until they’re cooked to your liking. Add the garlic and balsamic vinegar and let it bubble up then add the blackberries and cook for about 2 minutes or until they just start to soften, adding a splash of water if the pan starts to get dry. Set aside to cool.
To serve: Place on a large serving platter, scraping in all the juices. Rip the burrata or mozzarella into large pieces and dot among the noodles.
Scatter over the walnuts and thyme then drizzle everything with honey, a sprinkling of sea salt and a good grind of pepper.
Cook’s note: Use young, tender thyme leaves for the garnish – tough woody leaves are inedible unless cooked.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!