Peter Doyle

Roasted beetroot blood orange red witlof and asparagus

Ingredients

2 beetroot
2 blood oranges, peeled, sliced into rounds
24 green asparagus spears, peeled, blanched, refreshed
2 bulbs red witlof, leaves separated
1 bunch curly endive
2 tablespoons pinenuts, toasted
25ml white wine vinegar
25ml walnut oil
75ml olive oil

Method

For the walnut vinaigrette, whisk together vinegar, walnut oil, olive oil. Season to taste.

Trim beetroot stem, leaving 1cm.

Wrap in foil and roast in a moderate oven for one hour.

Cool. Peel and cut each beetroot into 12 wedges.

Toss the witlof and curly endive in walnut vinaigrette and place in the centre of the plate.

Arrange the beetroot, asparagus, blood orange slices and pinenuts around and over the greens.