In this unconventional beetroot salad recipe, beetroot is roasted, pickled and served with cheese and pickled shallots as a delicious canapé from Josh Eggleton. Use a soft sheep's milk cheese of your choice for this recipe - the important thing is that the cheese gives a sour note to the tart pickled beetroot flavour.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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Preheat the oven to 160˚C/gas mark 3. Wash the beetroots and season with salt, wrap in foil and bake in the oven until tender - about 90 minutes
500g of red beetroot
Meanwhile, make the pickling solution by combining the red wine vinegar, caster sugar, star anise and pickling spice in a pan. Bring to the boil and then allow to cool to room temperature. Strain half of the pickling solution over the shallots and leave to marinate for 30 minutes
2 banana shallots
240ml of red wine vinegar
200g of caster sugar
2 star anise
10g of pickling spice
Remove the beetroots from the oven. Cool and peel while still warm, cut into 1cm cubes, and pickle in the remaining half of the pickling solution
To serve, shape the sheep's cheese into 12 even sized balls, then roll in the parmesan. Arrange the beetroot and cheese on a plate and top with the pickled shallots. Add some fresh watercress, drizzle with extra virgin olive oil and serve
150g of sheep's-milk cheese
50g of Parmesan
10 2/3 handfuls of watercress
extra virgin olive oil
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