Fibre Recipes Starters

Crapaudine Beetroot Salad

One of the oldest varieties of beetroots stars in this refreshing, earthy salad.

Recipe by Shane Osborn, executive chef and co-owner at Arcane.

*Featured in Crave’s Issue 81, March 2017


3o minutes; 15 minutes

(Serves 4)

4 crapaudine beetroots

Pickled black radish
1 black radish
250g white wine vinegar
125ml water
100g white sugar
5 white peppercorns
1⁄2 clove of garlic
1⁄2 tsp mustard seeds
1 bay leaf, fresh
Salt, to taste

2 eggs
1 tbsp English mustard
1 tbsp white wine vinegar
200g grapeseed oil
Salt and pepper, to taste

Moscatel vinegar dressing
10g mustard seeds, soaked
25g moscatel vinegar
3g salt
12g white sugar
40g olive oil

50g wasabi-na, washed
3 tbsp pumpkin seeds, toasted


1. Prepare the pickled radish

  • Using a mandolin, slice the black radish into thin discs. Place all the pickle ingredients into a pan and simmer for five minutes. Allow to cool, then place into a jar, cover and refrigerate.

 2. Make the mayonnaise

  • Boil the eggs for five minutes and allow to cool. Peel the eggs and place in a blender with salt, pepper, mustard and vinegar. Blend until smooth then slowly pour in the oil, adjust the seasoning. Set aside.

 3. Prepare the beetroots

  • Boil the beetroots in a pan of salted water. Remove when tender, then peel. Cut each beetroot into three to five small pieces and season with salt and pepper. Set aside.

 4. Make the dressing

  • In a blender, combine the dressing ingredients until smooth.

 5. Assemble and serve

  • Place the beetroots onto a plate and dot with five or six dollops of mayonnaise. Top with the wasabi-na leaves and pickled radish and drizzle with the dressing. Sprinkle with the pumpkin seeds and serve.

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