Home-Pickled Beetroot And Goats' Cheese Salad Recipe

CLICK TO RATE
(No ratings)

Beetroot and Goats' Cheese Salad
Serves4–6
SkillEasy
Total Time35 mins plus overnight chilling

Method

  1. 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.

  2. 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.

Ingredients

  • 850g beetroot, peeled
  • 100g top-quality white wine
  • vinegar
  • 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