Handbook

Inspirations / 46 Inspirations / 47

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Preparation

1 Select Hot Air on the Combi-Steam or Combair. Set

the temperature to 200°C. Allow to pre-heat. Place the

walnuts onto a black enamel oven tray. Add the tray to

the oven. Set the duration to 4 minutes. Remove from

the oven and place nuts into a dish to cool.

2 Place the water, sugar and ½ tsp salt ﬂakes into a

small saucepan and bring to the boil. Reduce heat and

stir until sugar and salt dissolves to form a syrup

3 Place the syrup and beetroot, butter, ½ tsp salt ﬂakes,

dill and lemon peel into a vacuum bag. Use the

Vacuum Drawer to seal the bag on the Level 2 setting.

4 Place the vacuum bag onto a stainless steel, perforated

oven tray.

Be Inspired:

Candied Beetroot Salad

Ingredients

4 medium beetroot (peeled and cut into 2 cm pieces)

50ml water

100g caster sugar

salt ﬂakes

1 tbs butter

2 stalks fresh dill

1 strip of lemon peel

80g walnuts

200g soft goats cheese

120g baby rocket leaves

seeds from ½ pomegranate

2 ½ tbs red wine vinegar

1 tbs whole grain mustard

2 tbs freshly chopped chives

1/3 cup extra virgin olive oil

6 Add the tray to the Combi-Steam. Select Vacuisine. Set

the temperature to 92°C. Set the duration to 1 hour

and 15 minutes.

7 Combine the vinegar, mustard, chives and extra virgin

olive oil to form a dressing. Season with a pinch of salt.

8 Remove the beetroot pieces from the bags and discard

any ﬂavourings, juice or syrup.

9 To serve, place the rocket leaves in a large serving

bowl. Add around 1 tbs of the dressing and toss to

just coat. Add the beetroot pieces and walnuts on top

of the rocket. Crumble over the goat cheese. Top with

the pomegranate and drizzle with extra dressing as

desired.