Name: Whipped Goat’s Curd, Pickled Beetroot & Salt-Baked Beetroot Salad
Prep time: 30 min
Cook time: 1 h
Yield: 6
Ingredients: For the salt-baked beetroot; 8-12 mixed baby beetroots, unpeeled; A sprig of fresh thyme, leaves picked; A pinch of salt; For the beetroot pickle; 300ml/½pt white wine vinegar; 200ml/7fl oz water; 100g/4oz caster suga; 1 large red beetroot, sliced into circles on a mandoline; 1 large golden beetroot, sliced into circles on a mandoline; For the cabernet dressing; 200ml/7fl oz beetroot juice; 125ml/4½oz Forum Cabernet Sauvignon vinegar; 600ml/1pt fruity extra virgin olive oil; 1 tsp; A sprig of fresh thyme, bruised; For the whipped goat’s curd; 250g/9oz goat’s curd; 75g/3oz mascarpone; A pinch of salt; To serve; A handful of mixed chard leaves; 50-100g/2-4oz toasted pine nuts; A few fresh fennel fronds; Edible flowers to decorate

VMG Recipes