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Beetroot tart with blood orange winter leaf salad

Fruit and vegetables

5 medium–large red beetroot, topped and tailed
50g/1¾oz garlic oil
1 lemon, juice and fine zest
1 blood oranges, juice and fine zest
4 blood oranges, peeled and cut into segments
4 spring onions, finely sliced on the angle
1 tbsp chopped fresh coriander
a few pea shoots

Tins, packets and jars

200g/7oz cooked unpearled spelt

Cooking ingredients

300ml/10fl oz white wine vinegar
200g/7oz caster sugar
20g/¾oz salt
3 star anise
4 tbsp sesame seeds, toasted
1 tbsp cumin seeds, toasted
1 tbsp fennel seeds, toasted
1 tbsp coriander seeds, toasted
pinch dried chilli powder or espelette pepper powder
pinch salt
100g/3½oz shelled pistachios
drizzle olive oil
pinch salt
1 tbsp runny honey
pinch freshly ground black pepper
pinch salt
125ml/4fl oz white balsamic vinegar
20g/¾oz caster sugar
½ tsp salt
125ml/4fl oz olive oil

Dairy, eggs and chilled

5 sheets round pate a bric pastry
400g/14oz ricotta
200ml/7fl oz whipping cream
120g/4¼oz Parmesan, finely grated

Other

½ head Castelfranco
½ head Rosella, leaves separated
2 heads Grumullo, leaves separated
½ head Punterella, leaves separated
½ head Tardivo, leaves separated
1 tbsp edible marigold pluches
1 tbsp perilla shoots

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