Pickled beetroot and sheep's cheese salad


First published in 2015
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Pickling solution

  • 240ml of red wine vinegar
  • 200g of caster sugar
  • 2 star anise
  • 10g of pickling spice


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
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
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
  • 4 handfuls of watercress
  • extra virgin olive oil
First published in 2015
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