Rainbow carrots have just come into season and the varieties usually consist of purple, white and yellow. Originally, carrots used to be purple but after years of agricultural science and lack of imagination from our supermarket suppliers we've become accustom to orange carrots.
Here's a lovely winter salad recipe in which I marry beef, truffle oil and rainbow carrots together.
800g beef shoulder
1kg mixed rainbow carrots
70g hazelnuts
120g watercress, washed
75ml dark truffle oil
Sea salt and crushed pepper corns
3 tablespoons extra virgin olive oil
Method:
Place beef in a baking tray and pour over 250ml water, then generously rub beef in salt and pepper and drizzle over truffle oil. Cover tray with foil and place in oven set at 160ºC for 2 and half hours.
Peel the carrots, cut the top and tail then slice into 1cm thick long strips. Place carrots in a baking tray and pour over olive oil. Season carrots with a little salt and pepper then place in the oven with beef and roast for 50 minutes.
Roughly chop the hazelnuts in half, place a small pan over a medium heat and lightly toast the hazelnuts.
Once beef is cooked pull apart using 2 forks. To make the salad, you can either make 4-6 individual portions or one large platter. First lay down the watercress followed by carrots and shredded beef and lastly sprinkle over with hazelnuts and serve.
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