Chamonix Winter Salad With Beetroot Crisps

This winter salad with a beetroot crisp garnish is the starter for a three-course dinner, with a main course of pomegranate venison with celeriac dauphinois, and a pud of whiskied marmalade brioche. The inspiration for this dish came from a starter I very much enjoyed at Le Restaurant de Pays, la Maison Carrier in Chamonix.

NB this serves 8. BUT the root salad (minus the rocket and nuts) keeps quite well (even dressed) for a couple of days. You could make the full amount and eat some later if you are cooking for smaller numbers.

 

winter salad ingredients
Ingredients… rocket, celeriac, carrot, pecans….

 

winter salad with beetroot crisps
Chamonix winter salad – looks great on a black plate

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