54
l
THE
PULSE
SPRING
SERVES
1-2
1
or
2
beetroots
2
tablespoons
white
wine
vinegar
Handful
of
walnut
halves
1
pear
60g
roquefor
t
or
similar
blue
cheese
Handful
of
rock
et
leaves
To
pickle
the
beetroot,
strain
the
juices
into
a
small
pan
and
add
the
vinegar
.
Re
duce
by
half
,
remove
from
heat
and
add
the
beetroot.
Allow
to
cool.
To
ast
the
walnuts
in
a
moderate
oven
and
allow
to
cool.
To
assemble,
quar
ter
the
beetroot
and
place
around
the
edge
of
your
plate.
Next
trim
and
core
your
pear
and
cut
lengthways
into
slices.
Place
in
a
bowl
with
the
rock
et
and
crumble
your
blue
cheese
and
walnuts
into
the
bowl.
Pu
t
a
little
vinaigrette
into
the
bowl
and
gently
toss
your
ingredients
so
they
are
lightly
coated
in
the
vinaigrette
(don
8217t
use
too
much
vinaigrette
as
this
will
over
whelm
the
flavours).
Now
lif
t
the
salad
from
the
bowl
and
place
in
the
centre
of
the
beetroot.
Drizzle
a
little
of
the
liquid
from
the
beetroot
around
the
edge
of
the
plate.PICKLED
BEETROOT
,
PEAR,
BL
UE
CHEESE
AND
WA
LNUT
SA
LAD
Stay
in
the
pink
SOME
OF
US
may
have
memories
of
a
highly
coloured,
vinegary
thing
out
a
jar
,
which
is
why
many
of
us
rarely
use
beetroot.
However
,
it
was
recently
discovered
to
be
ex
tremely
effective
at
lowering
blood
pressure,
is
full
of
vitamin
C
and
acts
as
a
natural
antio
xidant
that
boosts
the
immune
system.
It8217s
also
very
versatile.
The
best
way
to
cook
beets
is
to
wrap
them
individually
in
foil
and
bak
e
in
the
oven
for
an
hour
and
a
half.
Once
cook
ed,
the
skin
peels
off
easily
.
Try
roasting
beets,
red
onions
and
garlic,
all
in
their
skins,
peel
once
cook
ed,
drizzle
with
a
little
balsamic
vinaigrette
and
serve.
Fo
r
a
quick
salad,
dice
beetroot
and
mix
with
crumbled
goat8217s
cheese
and
toasted
walnuts.
Try
sprouting
beet
seeds
through
your
salad
for
a
little
change,
to
give
it
a
little
ex
tra
flavour
,
and
it
looks
great
too
.
Also
,
try
using
beetroot
in
coleslaw
.
Grate
the
beetroot
with
cabbage,
carrot
and
apple,
then
add
some
sultanas
and
spring
onions.
It
gives
the
coleslaw
an
amazing
pink
colour
and
a
slightly
sweet
taste.
Mark
Lawr
ence
is
owner
and
head
chef
at
Iris
Re
staurant,
47a
Thistle
Str
eet,
Edinbur
gh.
Contact:
0131-220
2111
or
click
on
to
www
.irisedinbur
gh.co.uk
JUST
ADD
SEASONING
Mark
Lawrence
VEGET
ABLES
AND
HERBS
Artichok
es
(Jerusalem),
beetroot,
broccoli
(purple
sprouting
and
calabrese),
brussels
sprouts
and
tops,
cabbages
(green,
red
and
white
varieties),
carrots,
cauliflower
,
celeriac
and
celery
,
chard,
chicory
and
endive,
greens,
ka
le
(and
borecole),
ko
hlrabi,
leeks,
lettuce
,
mint,
onions,
pak
choi,
parsley
,
parsnips,
potatoe
s,
radishe
s,
rock
et,
salsify
(and
scorzonera),
sea
ka
le,
sorrel,
spinach,
swede,
turnips,
watercress
FRUIT
Apples
(Cox8217s,
Fiesta,
Bramley),
rhubarb
(forced)
FISH
AND
SEAFOOD
Cockles,
cod,
crab
(spider
,
brown,
cock
and
hen),
halibut,
John
Dory
,
lobster
,
mack
erel,
mussels,
oysters
pollack,
salmon
(wild),
sardines,
sea
bass,
sea
trout,
whiting
NATURE8217S
BOUNTY
FOR
FEBRU
ARY
AND
MARCH
Each
season
,
we
put
localy
sourced
produce
at
the
peak
of
its
per
fection
in
the
hands
of
some
of
Edinburgh8217s
top
chefs
TA
STE
BEET
UP
Che
f
Ma
rk
Law
ren
ce
sho
ws
the
ver
sat
ili
ty
of
the
hum
ble
bee
tro
ot
as
he
pre
par
es
the
rec
ipe
on
the
lef
t
Cra
ig
Ste
phe
n
P54-57_Pulse_Feb_
12/2/08
10:45
pm
Page
54
Page 1Page 2Page 3Page 4Page 5Page 6Page 7Page 8Page 9Page 10Page 11Page 12Page 13Page 14Page 15Page 16Page 17Page 18Page 19Page 20Page 21Page 22Page 23Page 24Page 25Page 26Page 27Page 28Page 29Page 30Page 31Page 32Page 33Page 34Page 35Page 36Page 37Page 38Page 39Page 40Page 41Page 42Page 43Page 44Page 45Page 46Page 47Page 48Page 49Page 50Page 51Page 52Page 53Page 54Page 55Page 56Page 57Page 58Page 59Page 60Page 61Page 62Page 63Page 64Page 65Page 66Page 67Page 68Page 69Page 70Page 71Page 72Page 73Page 74Page 75Page 76Page 77Page 78Page 79Page 80Page 81Page 82Page 83Page 84 Produced by PageSuite