This salad was all inspired by what I found at the GC farmers' market this week, especially the most beautiful chioggia beetroot and fresh horseradish.
Serves 1 (multiply by however many you’re cooking for)
Combine the beetroot, wild garlic and rocket in a bowl. Mix the dressing ingredients then toss everything together.
Dot the creme fraiche over the salad but make sure not to completely mix it in. Transfer the salad to plates and finely grate a good amount of horseradish on top. Finish with a drizzle of olive oil if needed.
1 chioggia (also known as candy) beetroot, peeled and finely sliced
half a blade of wild garlic, sliced
handful of rocket
For the dressing
2tbs olive oil
good squeeze of lemon juice
salt and pepper to taste
To finish
2 tsp creme fraiche
fresh horseradish root, to taste