Beetroot salad with spiced peppers and goat's curd
The earthy flavours of beetroot with creamy goat's curd are a summer favourite at my place. Once the beetroots are cooked and pickled, you can keep them in the fridge for a week before using them.
Ingredients
5 bunches baby beetroot
½ cup white wine vinegar
3 tbsp white sugar
50ml extra virgin olive oil
12 tbsp goat's curd
6 red radishes, finely sliced
24 guindilla peppers (Spanish sweet chillies)
3 red eschallots, finely sliced
6 sorrel leaves, torn
salt and pepper
Method
Cut the tops from the beetroot (you should have about 30) and give them a good wash. Place in a large pot with the vinegar and sugar, then cover with water.
Bring to the boil, then reduce to a simmer and cook until tender - test by piercing with a knife.
Remove the beetroot from the liquid and cool enough to handle.
Pour 150 millilitres of the cooking water through a sieve into a bowl and whisk in the olive oil to make a dressing.
Peel the beetroot with a small knife and cut them in half or quarters, depending on size.
Add beetroot to the dressing and keep in the fridge until ready to use. (Try cooking the beetroot a few days ahead for a richer flavour.)
To prepare the salad, put a generous spoonful of goat's curd in the middle of six plates and smear it around a little.
Put the beetroot in the middle of the curd.
Try not to let too much of the dressing get everywhere or you will have very red salad.
Top with radish slices, guindilla peppers, eschallots and sorrel. Season and drizzle with extra virgin olive oil.
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