Don’t be fooled by the leafless baby beet poking out of the ground. That was just me pretending to have a vegetable garden several weeks before I built one in my back yard, so keep an eye for some homegrown beets!

This is a salad I’ve thrown together using some of my favourite ingredients. There’s really nothing to it, should you chose to give this simple recipe a go. If you’re feeling fancy, go ahead and mandolin the cooked beets before arranging on a platter. Can’t be bothered? Then wedge them up. Just make sure you get at least two varieties of beets, purely for the variety of colour. And try to get bunches with leaves still attached. That way they can be used as well. Why throw the leaves in the bin when you can eat them?

Fruit in salads almost always works, and here I’ve macerated a white peach with a little gin. The flavours go really nicely with the gorgonzola I’ve crumbled over the salad. And the fresh peas add pops of their own kind of sweetness. I’ve gone even further with the gin and used it in a tangy vinaigrette. Believe me, it works!

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Beetroot carpaccio, gorgonzola & gin-macerated white peach

This beautifully elegant beetroot carpaccio salad has a boozy twist.

Course

Salads

Servings

servings

Ingredients

• 500 g red and golden beets cooked
• 2 white peaches peeled & chopped
• 3 tsp gin plus 2 tsp extra
• 2 tbsp olive oil
• 1 tsp red wine vinegar or cider vinegar
• 1 tsp dijon mustard
• 1 pinch salt
• 50 g gorgonzola
• ⅓ cup fresh peas
• 2 tbsp pine nuts toasted
• Beetroot leaves, micro herbs or watercress

Course Salads Servings servings Ingredients 500 g red and golden beets cooked 2 white peaches peeled & chopped 3 tsp gin plus 2 tsp extra 2 tbsp olive oil 1 tsp red wine vinegar or cider vinegar 1 tsp dijon mustard 1 pinch salt 50 g gorgonzola ⅓ cup fresh peas 2 tbsp pine nuts toasted Beetroot leaves, micro herbs or watercress

Instructions

1. Place the chopped peaches into a bowl. Add the 3 teaspoons of gin and mix well. Set aside.
2. Peel the cooked beets and slice very thinly using a mandolin or very sharp knife. Set aside.
3. Combine the 2 tsp gin, olive oil, vinegar, mustard and salt in a small jar. Screw on the lid and shake well to emulsify. Alternatively place all the ingredients into a small bowl and whisk to combine. Set aside.
4. To assemble the salad, lay the sliced beets over a large platter or individual plates. Drop small spoonfuls of the macerated peach randomly over the beets. Crumble or thinly slice the gorgonzola and scatter it over, then do the same with the peas and pine nuts.
5. Dribble the vinaigrette over the salad, garnish with the beetroot leaves and serve immediately.

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