Most people may know of only the red/purple variety of beetroot, but there are in fact several varieties available. This beetroot recipe from Simon Hulstone is for golden beetroot salad, and was contributed to the British Airways Olympic inspired menu. This salad is a marvellous vegetarian starter, particularly for any fan of goats cheese. Using golden beetroot and paired with watercress and elderflower cordial, this is a beetroot salad recipe that is almost worth taking a flight for.

Method
1.
To make this beetroot salad recipe start by cooking the golden beetroot fully in salted boiling water. Once cooked, allow to cool then peel, cut beetroot into discs or wedges
2.
Mix the vinegar and cordial together and whisk in the oil. Season and pour over the beetroot and allow to marinade for an hour. Break the cheese into suitable size pieces and roll in the pepper
3.
Drain off the beetroot, retaining the dressing and plate beetroot interspersed with the cheese, garnish with the watercress. Finally, drizzle the remaining dressing over and serve
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Beetroot salad recipe with a light and crisp white wine, or a rosé wine

Ingredients

Beetroot Salad Recipe

Dressing Recipe

  • 10g of cracked black pepper
  • 50ml of elderflower cordial
  • 15ml of champagne vinegar
  • 100ml of extra virgin olive oil
  • Sea salt to season
  • salt
  • pepper

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Simon Hulstone's golden beetroot salad paired with goats' cheese and watercress packs all the flavours of summmer.

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