Ingredients Serves 4

Salt bake
300g salt
300g flour plain
3 egg whites
20 juniper berries – crushed
5 springs thyme and rosemary picked and chopped
2 cloves garlic, chopped
6 beetroots

1 red onion
1 tbsp balsamic
1 tbsp olive oil
4 JAZZ™ Apple
120g Goats Cheese
2tbs raw local honey
50g walnuts
200g mixed salad leaves

Method

  • Start off by salt preparing the beetroot. Combine the salt, flour, egg white, juniper, thyme, garlic and water enough to bind into a dough. Wrap in cling film and chill for 15-20 mins.
  • Pre-heat oven to 180c
  • Roll out the dough and wrap the beetroot
  • Bake at 180c for 45 mins, make sure you leave a small hole in the pastry (they can explode if not!)
  • Remove from the oven. Cut off the dough. Use the back of a knife to take the skin off the beetroot and cut it to shape.
  • Cut the red onions from top to bottom and spread on a baking tray season with sea salt, pepper, olive oil and balsamic vinegar.
  • Bake for 20mins until caramelised and soft.
  • Cut your JAZZ™ Apples into nice chunks and remove the core,
  • Place the JAZZ™ Apples, red onions, beetroot, walnuts, greens, and a splash of balsamic, in a bowl and toss together.
  • Transfer to your serving bowl, drizzle a little honey over the top, crumble the goat’s cheese and sprinkle on top. Season and serve.