by Steenberg Executive Chef Kerry Kilpin
2 large beetroots boiled and thinly sliced
200g blanched and peeled edamame beans
200g washed wild rocket
100g toasted cracked hazelnuts
100g Parmesan shavings
50g beetroot chips
50g balsamic vinegar
Melt on a low heat, once sugar has dissolved bring to the boil. Turn off and do not reduce.
10g English mustard
10g sweet Indonesian soy sauce
40ml red wine vinegar
25ml hazelnut oil
100ml sunflower oil
Combine the mustard, sweet soy and vinegar together. Gradually whisk in the oils. Season to taste.
Dress all the sliced beetroot with hazelnut dressing.
Lay the beetroot slices over the base of a large plate. Season with salt and pepper.
Top with wild rocket dressed in a little hazelnut dressing.
Scatter the nuts, edamame beans, beetroot chips and Parmesan shavings over the salad.
Drizzle with balsamic syrup.
Serve with a glass of Steenberg Nebbiolo.