Ingredients
- 500 g of red beetroot
- 240 ml of red wine vingear, for the pickling solution
- 150 g of sheep milk cheese
- 50 g of parmesan, grated
- 2 shallots, thinly sliced into rings
- 200 g of caster sugar, for the pickling solution
- 1 handful of watercress, to garnish
- 1 drizzle of extra virgin olive oil, to garnish
- 2 star anise, for the pickling solution
- 10 g of pickling spices, including mace, mustard seed, ginger and black peppercorns, for the pickling solution
Method
Step 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.Step 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.Step 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.Step 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 and a drizzle of extra virgin olive oil.