The deep purple colours and earthy flavours of the beetroot in this dish set off the intense dark cherry and clove notes in the Turning Leaf Pinot Noir, while paired with a more flavoursome alternative to chicken.

This recipe serves four people.

Ingredients

For the Oven Roasted Beetroots

Preheat the oven to 180°C. Individually wrap each beetroot in tin foil and place in the oven for an hour. To check if they are cooked gently push a skew into the beetroot, they should slide in easily. Remove from the oven and allow to cool. Remove the tin foil and scrape off the skin with a sharp knife, avoiding damaging the flesh. Keep at room temperature until needed.

For the Candied Beetroots

To add an extra splash of colour to the plate thinly slice the candied beetroot (on a mandolin if possible) With a cookie cutter cut smaller discs then marinate for one hour in a tablespoon of olive oil and a pinch of salt.

For the Beetroot Dressing

Add 100ml port, 100ml beetroot juice and the sprigs of thyme to a saucepan. Allow the dressing to to reduce to a third by simmering in the pan. Strain the remaining dressing through a sieve, whisk in 75ml of olive oil and a pinch of salt and pepper.

For the Seeds

Simply toast the sunflower and pumpkin seeds in a frying pan on a low heat and season with a pinch of salt.

For the Quail Breasts

Preheat the oven to 170°C. Remove the legs from the quails and discard. Heat up two tablespoons of oilive oil in a frying pan. Season the quails with salt and pepper and sear each breast for a minute on each side. Remove from the pan and place them on an oven tray. Roast the quails in the oven for 6-12 minutes. Remove from the oven and allow to rest for two minutes. Then with a sharp knife cut the breasts away from the bone.

To Serve

Slice the oven roasted beetroot into thick slices and place the breasts on each one. Pour some of the dressing around the quail and decorate with the candied beetroot and toasted seeds.