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DESIGN. STORIES. WILD CONNECTIONS
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Recipe ✧ Eddie Atwell’s Beetroot and blue cheese Salad with Dahlia petals for TheGloss.ie

Eddie Atwell’s Beetroot and blue cheese Salad with Dahlia petals

When I recently visited West Cork I had the pleasure of tasting Eddie’s Wild Beetroot and goat cheese salad and I asked him what was in it. It is such a super mix of earthiness and sweet wild flavours and a stunning autumn dish and really shows how Eddie has a larder full of inspiring wild ingredients such as pickled beets from the garden.
By making a few different solid base ingredients which keep for ages- (your pickled beetroots, beetroot jam and granola) all you need is a few fresh salad leaves and some quality blue cheese and everything else is pre-made so ready to go. It really shows how we can harness the power of the wild even in the cooler months of the year.

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Eddie’s pre made larder staples  

STAPLE 1:

Pickled Beetroots from the garden

What you need: 
  • 6 medium sized beetroot (if using different colours I usually cook separate and pickle separate to help retain their own colours)
1. Clean beetroot and transfer to a pan, cover with water
2. Add thyme garlic pinch of salt and sugar and rapeseed oil, allow to simmer  until cooked, allow to cool in the liquid
3. When cool the skin should rub off easily,
4. Portion the beets into slices or wedges on preference,
5. Reserve beets for pickle in a container so that they can be submerged
Eddie’s TOP TIP: All the trimmings from your beetroots can be blended either to a puree, or by adding juice can be a looser sauce for your salad

Now to make your Beetroot pickling juice you’ll need:

  • 300ml orange juice
  • 200ml water
  • 50g sugar
  • 300ml white wine vinegar
  • 50ml irish rapeseed oil
  • I clove garlic
  • 1 sprig thyme
  • Half lemon
  • ½ lime
  • 5 coriander seeds
  • 3 peppercorns
Method: 
  1. Add all ingredients to a pan and simmer, season with salt and bring back to the boil
  2. Pour over beets wrap and allow to cool

 STAPLE 2:

Beetroot jam

Ingredients: 
  • 2 medium beetroots
  • 100ml orange juice
  • 100ml white wine
  • 100ml white wine vinegar
  • 100g sugar
  • Approx 20 mustard seeds
  • 50ml rapeseed oil
  1. In a pot lightly toast the mustard seeds
  2. Peel and grate the beetroot raw and add to the mustard seeds along with the oil, sweat gently for a few minutes then add all other ingredients, allow liquid to reduce to a syrup and the beet will become a little translucent
  3. Allow to cool before serving (also great for preserving)

 STAPLE 3:

Seed granola

300 g mixed seeds or nuts (sesame, pumpkin, sunflower, linseed)
100g butter
100g golden syrup
100g sugar
25 g bicarb
  1. Toast your seeds and allow to cool on a baking sheet
  2.  In a pan add butter sugar and syrup and boil until it starts to caramalise, personally I like a darker caramel, when carmalised take off the heat and add the bicarbonate and continue to stir
  3. Pour the bubbling mixture over the seeds and allow to cool.
  4. When cool blitz to desired size and season with salt
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THE FINISHED PRODUCT: Put it all together:

Eddie Atwell’s Beetroot and blue cheese Salad

Now when you’ve made all the above you’ll have a larder full of goodies and you can make Eddie’s wonderful Beetroot and blue cheese Salad easily anytime.
What you’ll need to buy/source fresh:
  • Some good quality Blue cheese
  • Some fresh salad leaves
  • Optional- some edible flowers
Method:
  1. To assemble put a layer of beetroot puree on the bottom of the salad bowl and sprinkle a good layer of granola down
  2. Break large chunks of your blue cheese and scatter, again sprinkling with the granola, arrange beetroot around and a few small pinches of the beetroot jam, use salad leaf of your choice, I like the baby beet leaves and red chard,
  3. Make a quick dressing using some of the pickling liquid from the beetroots, you can add this to your beet puree also as a dressing.
  4. Finish off with some edible flowers of your choice- the delicious Dahlia ‘Arabian Nights’ is a great pairing.
Enjoy!
With kind thanks to Eccles Hotel and Burrell PR
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Photo By: by Leonie Cornelius and Alyson Riordan Davies

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