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Goat's Cheese Salad with Marinated Beetroot and Pickled Carrot

Sun, 1 July 2018

Goat's Cheese Salad with Marinated Beetroot and Pickled Carrot

(serves 4)

 

Ingredients:

250g Young Goats cheese cut into 8 slices

2-3 large beetroot, washed and tops removed

olive oil

150ml sherry vinegar

80g sugar

150ml water

100ml white wine vinegar

50g sugar

3 carrots, cut into ribbons using a peeler

 

Mixture of fresh salad leaves, washed and dried

for the dressing:

100ml rapeseed oil

30ml cider vinegar

1 tbsp. mustard

1 tbsp. honey

salt and pepper

 

Method:

1.  For the marinated beetroot, preheat the oven to 170ºC.

2.  Place the oil, vinegar, sugar and the beetroot on a tray. Cover the tray with foil and place in the oven.

3.  After 30 minutes turn the beetroot, cover again and cook for a further 30 minutes. Once the beetroot are tender allow to cool in the liquid.

4.  Once cooled, peel and cut them into thin slices. Keep them in the liquid until needed.

5.  For the pickled carrots, heat the water, vinegar and the sugar in a pot. Bring this to a boil and add the carrots.

6.  Cook for about 3 minutes. Turn off the heat and allow them to cool in the liquid (this will keep for about 2 weeks in a fridge).

7.  For the dressing, mix all the ingredients together, taste and season well.

8.  In a large bowl, add the beetroot, carrot and salad leaves take some of the dressing and add it to the bowl. Season with salt and pepper and mix all of this carefully.

9.  Take a handful of this and put it on the centre of a plate. Place two of the slices over the salad and add a little of the liquid from the beetroot marinade. Serve immediately.

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