Pickled beetroot and sheep's cheese salad
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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.
First published in 2015
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Ingredients
Metric
Imperial
Salad
- 500g of red beetroot
- 150g of sheep's-milk cheese
- 2 banana shallots, thinly sliced into rings
- 50g of Parmesan, grated
- salt
Pickling solution
- 240ml of red wine vinegar
- 200g of caster sugar
- 2 star anise
- 10g of pickling spice
Garnish
- 4 handfuls of watercress
- extra virgin olive oil
SAVE RECIPE
Method
1
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
- salt
2
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
3
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
4
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
- 4 handfuls of watercress
- extra virgin olive oil
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