Slow-Roasted Chioggia & Albino Beetroot, Violets, Truffles, Native Currants

This salad utilises two rarer types of beetroot: Chioggia (candy-striped beetroot) and albino (pure white beetroot). The combination of the beets with truffle, sweet violets, pomegranate molasses crumbs, wild sour cherries, native currants and sheep’s milk curd is an exotic but harmonious range of flavour and texture that play off each other. This salad builds in intensity on the palate. The flavours move from earthy mellowness to sour, bitter and sharp and the textures from soft, yielding