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


Preparation info

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By Peter Gilmore

Published 2014

  • About

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 and creamy to crisp and crunchy. It’s a great dish to enliven the palate at the beginning of a meal.


  • 50 ml ( fl oz) pomegranate molasses
  • 50 ml ( fl oz) 10-year-aged balsamic vinegar
  • 50 ml ( fl oz) extra virgin olive oil
  • 2 pinches of salt

Combine all the ingredients, whisk well and set aside until required.

To Finish

  • 40 g ( oz) Australian black winter truffle
  • 48 sweet, edible violets

Use the tip of a small knife to cut 56 small pieces from the truffle. Rinse the violets in cold water and allow to dry.

To Plate

  • 350 g (12 oz) fresh sheep’s milk curd
  • 16 preserved wild Italian sour cherries, pitted
  • 160 Australian native currants

Generously dress the beets in the dressing and allow to sit for 2 minutes.

Place 4 half-tablespoon dollops of sheep’s milk curd in the centre of each large serving plate. Arrange 3 whole and 2 broken pieces of the Chioggia beets and two pieces of the albino beets over the plate. Evenly scatter the cherries, truffle pieces, pomegranate molasses crumbs and native currants over the top. Garnish with fried Bull’s Blood leaves and sweet violets.

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