Pickled beetroot and sheep's cheese salad

Not yet rated

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





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
First published in 2015

Josh Eggleton turned down jobs with some of Britain’s most renowned chefs in order to follow his dream of running his own establishment. At The Pony Chew Valley, he cooks modern British food with an emphasis on sustainability and artisanship.

Get in touch

Please sign in or register to send a comment to Great British Chefs.