goats cheese beetroot blackberry salad

Step 1

Reserve 12 blackberries. To make dressing, place remaining berries in a bowl with vinegar and sugar. Add half the tarragon and mash with a fork. Set aside for 1 hour. Strain mixture through a fine sieve placed over a bowl, pressing lightly, to yield a syrupy liquid. Add 2 tbsp oil, season to taste and stir to combine.

Step 2

Preheat oven to 160ºC. Reserve two beetroot and place remaining four in a small ovenproof dish with a lid. Add 60ml water, red wine and 2 tbsp oil; season to taste and toss to combine. Bake until tender (45 minutes). Remove beetroot from the dish, cool slightly, then peel and cut into quarters. Transfer to a bowl and pour over the roasting liquor and season to taste.

Step 3

Combine goat's cheese and horseradish in a bowl, season to taste and cover and set aside.

Step 4

Peel reserved beetroot, then thinly slice using a mandolin and place in a large bowl. Add witlof with remaining tarragon and remaining oil; season to taste and toss to combine.

Step 5

Halve reserved blackberries; divide goat's cheese mixture evenly among plates and spread over base. Arrange cooked beetroot over cheese, scatter with blackberries, raw beetroot, witlof, tarragon and mixed micro herbs, and drizzle with dressing.