An earthy salad to warm up any winter gathering.

Recipe: Ruth Pretty Photos: Murray Lloyd

Place 20 thinly sliced sorrel leaves (stalks discarded) onto plates or platter. Scatter Roasted Beetroot and about 24 lightly roasted walnut halves on top, drizzle with Onion Dressing and serve. Serves 8

ROASTED BEETROOT

Preheat oven to 200°C. Put 3-4 washed and trimmed beetroot onto a large piece of foil. Add 2 tablespoons water, grated rind of ½ a lemon,
2 sprigs lemon thyme and  1 sprig rosemary. Wrap to make a parcel and bake for 30-40 minutes or until beetroot is tender.

Allow to cool, then peel off the skins (gloves are handy here). Cut beetroot into wedges or fork-able pieces and put into a large bowl with 1 tablespoon lemon juice, ½ teaspoon finely chopped lemon thyme, 1 tablespoon olive oil, ½ teaspoon flaky sea salt and a pinch freshly ground black pepper. Toss to combine.

ONION DRESSING 

Preheat oven to 200°C. Put 4 whole, unpeeled onions in a baking dish and sprinkle with 1 tablespoon olive oil, ½ teaspoon flaky sea salt and a pinch of freshly ground black pepper. Roast for 45-60 minutes until soft. Cool then scoop the flesh into  a food processor.

Add 2 tablespoons lemon juice and 2 tablespoons apple cider vinegar or white wine vinegar. Blend until creamy then drizzle in ½ cup olive oil and whiz until combined. Stir in 1 tablespoon chopped dill or fennel and season with salt and pepper to taste.

 

How to grow sorrel: Why you need to plant this lemony perennial

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