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Serve up this delicious dish from Paddock To Plate at your next dinner party.
To make the pickled beetroot, combine all the ingredients except the beetroot in a medium saucepan and stir over high heat until sugar dissolves, then bring to the boil. Reduce heat and simmer for 2 minutes to develop the flavours, then add the beetroot. Bring to the boil and cook for 30 minutes or until tender. To check if ready, pierce with a skewer, then remove beetroot and peel (use disposable gloves if you want to avoid stained hands). Place beetroot into sterilised jars, cover with the pickling liquid, seal and refrigerate until required. The pickled beetroot will keep for 6-8 weeks in the refrigerator.
To caramelise the walnuts, heat a small fry pan over medium heat, add the walnuts and once they start to release their oils, dust with a little icing sugar, spray lightly with a water mist and cook until sugar melts. Repeat the process a few times until a fine glossy caramel coating forms on the walnuts, tip onto a tray lined with baking paper, set aside to cool.
Remove one pickled beetroot from pickling liquid and thinly slice into rounds using a mandolin. Place the slices overlapping on a large platter, then place the caramelised walnuts, witlof, celery leaves, beetroot leaves, chives and dill over the top. Rinse mandolin and shave the striped baby beetroot over the top for extra colour and crunch, drizzle the walnut oil and verjus and season to taste. Place the wedge of Holy Goat La Luna cheese in the middle of the beetroot carpaccio and serve as a shared entrée or a cheese course.
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