Ollie Dabbous served up a tasty beetroot tart with blood orange winter leaf salad on Saturday Kitchen.<\/p>\n
The ingredients for the pickled beetroot are; 300ml white wine vinegar, 200g caster sugar, 20g salt, 3 star anise and 5 medium\u2013large red beetroot, topped and tailed.<\/p>\n
For the tart cases: 5 sheets round pate a bric pastry and 50g garlic oil.<\/p>\n
For the dukkah: 4 tbsp sesame seeds, toasted, 1 tbsp cumin seeds, toasted, 1 tbsp fennel seeds, toasted, 1 tbsp coriander seeds, toasted, pinch dried chilli powder or espelette pepper powder and pinch salt.<\/p>\n
For the toasted pistachios: 100g shelled pistachios, drizzle olive oil and pinch salt.<\/p>\n
For the ricotta mixture: 400g ricotta, 200ml whipping cream, 120g Parmesan, finely grated, 1 lemon, juice and fine zest, 1 tbsp runny honey, pinch freshly ground black pepper and pinch salt.<\/p>\n
For the bitter leaves: \u00bd head Castelfranco, \u00bd head Rosella, leaves separated, 2 heads Grumullo, leaves separated, \u00bd head Punterella, leaves separated and \u00bd head Tardivo, leaves separated.<\/p>\n
For the blood orange dressing: 1 blood oranges, juice and fine zest, 125ml white balsamic vinegar, 20g caster sugar, \u00bd tsp salt and 125ml olive oil.<\/p>\n
For the salad: 4 blood oranges, peeled and cut into segments, 200g cooked unpearled spelt and 4 spring onions, finely sliced on the angle.<\/p>\n
To finish; 1 tbsp chopped fresh coriander, 1 tbsp edible marigold pluches, a few pea shoots and 1 tbsp perilla shoots.<\/p>\n