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
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
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.