Cook the beetroot in a large pan of boiling, salted water until tender, about 30 minutes. Meanwhile, put the vinegar, salt, sugar, peppercorns and bay leaves into a small pan and heat gently until the sugar has dissolved. Cut the beetroot into large chunks. Put into a dish and pour over the vinegar mixture. Allow to cool, then cover and refrigerate overnight.
Arrange the chicory leaves and radishes in a salad bowl, add the beetroot, crumble over the goats' cheese, then drizzle over the oil and some sea salt.
- 850g beetroot, peeled
- 100g top-quality white wine
- 50g sugar
- ½tsp salt
- ½tsp black peppercorns
- 2 bay leaves
- 2 heads red chicory, radicchio or trevisse
- 10 small radishes, halved
- 50g goats' cheese
- 2tbsp olive oil
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Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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