Beetroot, apple, pecans

I look at this plate and see Autumn. It looks like somebody just painted this plate with these lovely colours. I love the way this dish looks and how it tastes. I ate all of this, even this was enough to feed two for a starter or a snack. Even I am not allowed to have mustard, vinegar and really shouldn't eat too much raw apples. But you know what? It was bloody worth it and tomorrow (ups!) I am going to do it again.

This is another recipe from a book I was talking a lot recently and review is still to come.

Raw beetroot has an earthy taste and smell, almost peat like. Fresh apple perfectly cuts this earthiness and on the top there are crunchy nuts. Add a splash of good dressing and you have the perfect trio.

Hugh's tips:

Extra one? Add some Cheddar cheese.
Extra two? Serve it on a bed of crispy lettuce (or other leaves).
Swaps? Use firm pear instead of apple and/or walnuts instead of pecans. This would go lovely with blue cheeses instead of Cheddar.

My tip: walnut oil will make lovely dressing too!

How would I possibly not love this book?

Serves 2-4

2 firm, sweet apples

2 medium beetroots

100g pecan nuts

1 tsp English mustard

1 tsp cider vinegar

3 tbsp extra virgin olive oil

freshly ground black pepper

salt

Again it would be helpful if you have a mandoline. 

Quarter the apples and get rid of the cores. Then slice into thin slices and place in a bowl.

Peel and quarter beetroots and slice into thin slices. Place in the bowl with the apples.

Dry roast pecans in the hot pan until slightly browned, but not burnt.

Mix mustard, olive oil and vinegar with a pinch of salt and some pepper. Pour over the vegetables, mix gently and divide between serving plates.

Sprinkle with some pecans and serve immediately.