- March 4th 2014
Another little gem of a recipe from our friends at Daylesford; Beetroot Salad with Goats cheese and Pistachios, simple to put together and refreshingly zingy on the taste buds.
Beetroot is such a wonderful ingredient, providing vibrant colour and earthiness. In this recipe, we will enjoy it pickled lightly with classic goat’s cheese. The pickles also work beautifully with fish and to liven up any salad. This dish ticks all of the boxes in terms of colour, balance and texture and makes a fantastic starter or intermediate course- it’s also fabulous for vegetarians.
Good pinch of Pistachios
175ml Cider vinegar
Splash Extra virgin olive oil
150g Golden caster sugar
A few Seasonal leaves
2 tbsp Soft goat’s cheese
- Create the pickling liquor for the beetroot by combining the sugar, vinegar and water in a pan and dissolving the sugar slowly over a low heat.
- Peel and finely slice the beetroot with a mandolin. Bring the pickling liquor to the boil and add the beetroot- remove from the heat and allow to cool.
- Smear the goat’s cheese on a plate and arrange the pickled beetroot with a few salad leaves and some chopped pistachios. Season with a touch of salt and pepper.
- Finish with a drizzle of extra virgin olive oil.