Every Month Executive Head Chef Luke Matthews gives us one of his favourite recipes…

A really tasty seasonal dish, perfect in the lead up to Summer!

Salad of Beetroot, Hampshire Watercress & Roseary Goats Cheese, Walnut Dressing

Ingredients
1 beetroot roasted and diced
50g goat’s cheese
5 roasted walnuts
1 chopped shallot
50g picked watercress
5ml Sherry vinegar
15g unsalted butter

Walnut Dressing
100ml walnut oil
50ml olive oil
25ml chardonnay vinegar
1 egg yolk
Roasted Beetroot
25g demerara sugar
50ml balsamic vinegar
100ml water

Method
Start by cooking the beetroot in the water, sugar and vinegar mixture until soft. Drain off the liquid and season the beetroot with salt and pepper and wrap in foil. Place beetroot package into the oven and roast for 30 minutes. Remove beetroot, cool and peel. Once peeled dice into small cubes.

Next make the walnut dressing by combining all ingredients into a bowl and blitzing until emulsified.

Now to assemble the salad, place a small scattering of beetroot onto the plate along with the walnuts.

Dress the watercress in the walnut vinaigrette and scatter on top of the beetroot mixture.

Serve and Enjoy!