Beetroot Salad with Beads of Tamaki Balsamic Vinegar

Cooking method:

1. Peel the beetroot and coat it with olive oil, then season with salt. Wrap it in foil and roast at a temperature of 120-130 degrees Celsius until tender, which may take around 3 hours.
2. Prepare the feta cheese cream. In a blender, combine feta cheese, cream cheese, garlic, and fresh dill, blend until smooth. Transfer the cream to a piping bag.
3. Cut the roasted beetroot into wedges.
4. On a plate, arrange the beetroot wedges, then pipe dollops of feta cheese cream next to them. Place leafy greens on top. Sprinkle the salad with chopped walnuts and drizzle with olive oil and freshly ground black pepper.
5. Prepare the balsamic beads.

1. Pour Tamaki Balsamic Vinegar into a saucepan, add agar, and let it sit for 5 minutes. Heat the mixture over a water bath until the components dissolve.
2. Pour vegetable oil into a tall container and let it cool.
3. Fill a syringe with the balsamic mixture and drop tiny droplets into the cold vegetable oil.
4. Use a spoon to scoop out the ready balsamic beads and arrange them on the salad.