Starters
International
InternationalBeetroot and Goats Cheese Salad
Earthy beetroot paired with tangy goats cheese and a sharp dressing. The tiers move from a quick pack-salad assembly to roasted heritage beets with whipped goats curd and candied nuts.
Vegetarian
Gluten-free
Ultimate version
Roasted heritage beets with whipped goats curd, candied pecans, dukkah and a beetroot reduction.
Per serving£6.60
Total cost£13.20
Time1 hr 15 min
Ingredients for 2
- 500 g mixed heritage beetroot , golden, candy and purple, scrubbed
- 50 g pecans , candied
- 2 tsp dukkah
- 50 g watercress , picked
- flaky sea salt and black pepper , to taste
- Whipped curd
- 120 g soft goats curd
- 30 ml double cream
- 1 tsp lemon zest
- Dressing
- 100 ml beetroot juice , for the reduction
- 2 tbsp aged balsamic vinegar
- 3 tbsp cold-pressed rapeseed oil
Method
- Preheat the oven to 190C fan, wrap each colour of beetroot separately in foil with a little oil and salt, and roast for 45 to 50 minutes until tender.
- Simmer the beetroot juice and balsamic in a small pan until reduced to a glossy syrup, then whisk in the rapeseed oil off the heat.
- Whip the goats curd with the double cream and lemon zest until light and spoonable.
- Peel the roasted beets, cut into varied wedges and rounds, and dress lightly with some of the reduction.
- Smear the whipped goats curd across each plate.
- Arrange the beetroot over the curd, keeping the colours distinct.
- Scatter with candied pecans, dukkah and watercress, then finish with the beetroot reduction and flaky salt.
Equipment
- oven
- foil
- small saucepan
- hand whisk or stand mixer
The three ways, side by side
Budget
Pre-cooked vacuum-packed beetroot with soft goats cheese and a quick balsamic dressing.
Better
Roasted fresh beetroot with a firm goats cheese, toasted walnuts and an orange-balsamic dressing.
Ultimate
Roasted heritage beets with whipped goats curd, candied pecans, dukkah and a beetroot reduction.
