Smoked baby beetroot, mascapone and tarragon salad

An original and delicious salad
Beetroot salad
Smoked baby beetroot, marcarpone and tarragon salad from Marcus Wareing's book Nutmeg and Custard. Photograph: Noel Murphy/PR

Serves 4

1 tbsp demerara sugar
1 tbsp uncooked rice
1/2 tbsp Lapsang Souchong tea leaves
250g cooked, lightly pickled baby beetroot
25g unsalted butter
100g walnuts
8 tbsp balsamic vinegar
4 tbsp extra-virgin olive oil
150g mascarpone
1/2 bunch tarragon leaves
1/2 tsp Maldon sea salt
1/2 tsp coarsely ground black pepper

1. Mix the sugar, rice and tea leaves together. Line a large baking dish with tinfoil and pour in the tea mixture.

2. Arrange the beetroot on a rack on top of the tea mixture. Cover the entire tray with tinfoil, ensuring there are no gaps through which the smoke could escape, and place over a moderate heat for 8 minutes.

3. Remove from the heat and allow to sit for 30 minutes without removing the tinfoil. When ready, dice the beetroot into 1cm cubes.

4. Heat the butter in a pan until foaming, then add the walnuts, season well and move continuously to allow them to colour evenly. When golden, pour into a colander to allow the excess butter to drain off.

5. Place the balsamic vinegar in a small saucepan and bring to a gentle simmer until it has reduced by two thirds. Add the oil to the pan and swirl to combine.

6. Place a large spoonful of mascarpone on each of four plates and smear it along the plate. Place the diced beetroot over the mascarpone and scatter with the tarragon, walnuts, salt and pepper. Drizzle with the balsamic dressing and serve.

This recipe is taken from Nutmeg and Custard by Marcus Wareing (Bantam, £25)