Beetroot with Whipped Goats Curd (4-6)

This salad showcases Beetroot and can be varied through the season by using different types of beetroot and leaves. It’s from ” Butter” by James Martin.

Beetroot with Whipped Goats Curd (4-6)
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Beetroot with Whipped Goats Curd (4-6)
Print Recipe
For the Salt Baked Beetroots:
For the Beetroot Pickle:
For the Dressing:
For the Whipped Goats Curd:
To serve:
  1. First prepare the salt baked beetroots. Preheat the oven to 180 C, 160 Fan Gas 4. Sprinkle the baby beetroots with thyme and salt before wrapping them in a layer of greaseproof paper and foil.
  2. Bake for an hour, or until just cooked through. Allow them to cool in their unwrapped parcel.
  3. Pour the beetroot juice into a saucepan over a medium heat and cook for about 10 minutes until the liquid has reduced by half. Leave to cool.
  4. Now make the pickle. Add the wine vinegar, water and sugar to a pan and bring to the boil. Place the sliced red beetroot in one bowl and the yellow beetroot in another. Pour the boiling pickling liquid into the two bowls and leave to cool.
  5. Combine the reduced beetroot juice with the remaining dressing ingredients ,except the thyme , using a stick blender. Add the thyme to infuse.
  6. Combine the curd, Mascarpone and salt and beat with a wooden spoon until smooth. When you are ready to serve put three dollops of curd on each plate and drizzle with the dressing,
  7. Add the peeled baked beetroots and the drained pickled beetroot slices. Dress the chard leaves and arrange around the beetroot. Sprinkle with the toasted pine nuts and scatter over fennel fronds.
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