Our friend chef Peter Gordon has shared this stunning recipe from his new book Savour. I’m totally in love with this book, we have a copy here in the office and it’s been hot property to get a date with it at morning tea!This is a pretty and delicious salad to serve at home, at the beach or at a picnic.It can also be served topped with grilled (broiled) fish, roast lamb or cold roast chicken. If you can, source more than one colour of beetroot (beet): the final effect will be worth it. As you’ll be boiling them, cook them in separate pans so the colours don’t run. This amount of tarragon may seem excessive but young tarragon has such a refreshing anise flavour, you really can’t use too much!
Words taken from Savour: Salads for all Seasons by Peter Gordon and by Kate
Savour: Salads for all Seasons by Peter Gordon, photographs by Lisa Linder and published by Jacqui Small, £25. Out now, available at QuartoKnows.com