This recipe for beetroot carpaccio with cucumber, pickled walnuts and feta is by Ron Faulkner of Ronnies in Thornbury, Bristol.
â- 15ml sherry vinegar
â- 5ml lemon juice
â- 60ml virgin olive oil
â- 5ml walnut oil
â- Â½ cucumber
â- 40g pickled walnuts
â- 200g barrel aged feta
â- 2 spring onions
â- Micro parsley
Trim the leaves from the beetroot, place in a saucepan and cover with water. Season with salt, bring to the boil and cook at a gentle simmer for 30 to 40 minutes, or until tender in the centre. You can check by skewering them with a pairing knife. Remove and leave to cool.
Wearing disposable gloves if possible, run the skin off and rinse under cold water. Shave the beetroot as thinly as possible, by using a Japanese mandolin if available. Arrange the shaved beetroot neatly on four plates.
Cut the cucumber into thin strips. Using a peeler, work your way around the edge and leave the seeds behind. Slice the pickled walnut thinly, dice the feta cheese and cut the spring onion on an angle.
To make the dressing, whisk the vinegar, lemon juice, olive oil and walnut oil together.
Arrange the salad ingredients on the beetroot. Spoon some of the dressing over the salad and season with salt and pepper. Decorate with some micro parsley.