Pickled beetroot and sheep's cheese salad

by Josh Eggleton
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servings4
1 hour 40 minutes

Ingredients

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

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