Josh Eggleton's Pickled Beetroot Salad
By Great British Chefs
Published on 30 December 2022
Pickled red beetroot is complemented by the sour notes of the sheep's cheese in this light summer dish. If you can't find sheep milk cheese, feta is a good alternative.Time and servings
30 minsTotal time
4Servings
30 minsPrep time
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.