I'd like to call this an "Ello Sunshine" Salad, because it's colourful and sunny and almost annoyingly perky. Use the Pickled Rhubarb recipe here.
2 handfuls Pickled Rhubarb lengths
1 tbsp juice from the Pickled Rhubarb
2 tbsp olive oil
2 balls of fior di latte mozzarella, torn
30g roughly torn parsley
1 tsp dried rosemary
20g caster sugar
Trim the ends of the beetroots, tightly wrap them in tin foil and roast for 40 minutes at 180 degrees.
When done, allow to cool slightly then rub off the skins and chop into rough pieces.
Mix the sugar with salt, pepper, dried rosemary and 2 tbsp of water.
Toss the walnuts in the sugar mix and spread out on a baking sheet covered in baking paper.
Bake for 10 minutes at 180 degrees.
Whisk the pickle juice with the olive oil, salt and pepper.
To assemble, spread the mozzarella over two plates. Top with the beetroot pieces and the pickled rhubarb. Lightly crumble the candied walnuts over the salad and drizzle over the dressing. Finish with the parsley and serve.