Beetroot salad with miso and whipped avo

  • scrub two medium sized waxy potatoes (I used Tasmans). Put them in a hot oven (220c) with two large beetroot, and two ears of corn (I used ones from the freezer). No need to peel any of the above – leaving the skins on effectively steams them all in their own skins. Cook until just tender – you’ll want to remove the potatoes well before the beetroot, and if you’re using fresh corn ears, they’ll take less time to cook than frozen.
  • let the veg cool before peeling the potatoes and stripping the husks off the corn. Strip the corn kernels into a bowl; dice the potatoes (not too small so they don’t fall apart) and the beetroot and combine these gently with the corn. Finely chop half a bunch of spring onions and stir these through too.
  • finely slice one medium, peeled raw beetroot. (Best to use a mandolin or similar for this.)
  • whisk together about a tbsp of miso, about the same of mirin seasoning, and the same again of sesame oil. (This should be a smooth, mayo like consistency when done). Add toasted sesame seeds and Japanese seven spice to taste. Dress the beetroot salad with this mixture, once again gently to avoid breaking up the potatoes.
  • in a stand mixer, add the juice of half a lime, a pinch of salt and a squirt of wasabi paste. Scoop the flesh of 3-4 ripe avocados into the mixer, and whisk on high (starting on low just to initially break up the avos) for a few minutes, until light and fluffy
  • arrange a layer of raw beetroot slices in the bottom of the bowl or plate; top with the salad and then a dollop of the whipped avocado.