Winter Root Veg Salad

|Get creative with what winter veg has to offer with this recipe. Mix and match the roots and leaves that are available during the season for a salad that is versitle and easy to assemble.|apple beetroot celariac jereusalem artichoke kale kalettes radicchio|1/4 celeriac dicedmilk to cover1 tbsp butterhandful kalettes or kale2 tbsp toasted walnuts1/2 head of radicchio1/4 apple sliced into matchsticks2-3 jerusalem artichokes scrubbed1-2 beetroots peeled and sliced finely150ml vinegar150g sugar3-4 crushed whole peppercornsextra virgin olive oil blue cheese (optional)|Melt the butter in a lidded pan add the diced celeriac and a pinch of salt. Cook with lid on for 10 minutes then pour over milk to cover and simmer until fully cooked. Strain the celeriac add to a blender and blend adding the cooking liquid until you have a smooth silky puree. Check for seasoning and set aside.Place the beetroot slices into a bowl and add a little salt. Put the vinegar sugar and peppercorns into a pan bring to the boil then pour over the sliced beetroot and leave to cool to make a quick pickle.Tear the kalettes or kale leaves into bite-size pieces. Toss with a little oil and salt place on a tray in a 100°C oven and cook till crisp 20-40 minutes. Remove from the oven and keep in an airtight container.Cut the Jerusalem artichokes into wedges toss in a little oil and salt and roast at 180°C for 20 minutes or until tender.To build the salad place a spoonful of the celeriac puree on the base of your serving plate. Dress the radicchio leaves with a little beetroot pickling liquid and olive oil. Add to the plate alternating between pieces of roasted Jerusalem artichoke pickled beetroot toasted walnuts kale crisps apple and radicchio.Crumble over some blue cheese for extra richness if you like. |10.00 minutes|2|Daylesford