Red and Gold Beetroot Salad with St. Tola

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Waterford

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Winning Chef Factor and a place at Ballymaloe Cookery School along with plucking business wisdom from Cully & Sully is a prize for life. I should win because of my passion for great ingredients and a real willingness to work hard, understand and learn, along with a smile and a sense of humour. The opportunity and experience of learning what food really is and the skills to bring it brilliantly together is irresistible – and I really want it!
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Roasted roots are delicious, comforting and seasonal. The golden beets look beautiful and the red ones are really tasty. St Tola is a great cheese (not too goaty!) and the pumpkin seeds give a nice flavour and crunch. With the best ingredients, a little new season olive oil and a drizzle of balsamic vinegar its a lovely salad dish.

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