Radicchio and Pickled-beetroot goat’s cheese salad
May 2024
INGREDIENTS
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
3 HEADS RADICCHIO, TRIMMED AND LEAVES SEPARATED
200G ASH-DUSTED GOAT’S CHEESE+, SLICED
PICKLED BEETROOT
½ CUP (125ML) WATER
1 CUP (250ML) APPLE CIDER VINEGAR
⅓ CUP (120G) HONEY
¼ CUP SAGE LEAVES
SEA SALT AND GROUND BLACK PEPPER
3 BEETROOTS, PEELED AND THINLY SLICED USING A MANDOLINE
4 BABY TARGET BEETROOTS++, SCRUBBED AND THINLY SLICED USING A MANDOLINE
HONEY WALNUT CLUSTERS
1 CUP (100G) WALNUTS
2 TABLESPOONS HONEY
1 TEASPOON SEA SALT FLAKES
METHOD
To make the pickled beetroot, place the water, vinegar, honey, sage, salt and pepper into a glass jug and mix to combine. Place beetroot and target beetroot in separate glass bowls. Add two-thirds of the pickling liquid to the beetroot and one-third of the pickling liquid to the target beetroot. Refrigerate for 2 hours or overnight to pickle.
To make the honey walnut clusters, place the walnuts, honey and salt in a medium non-stick frying pan over medium heat. Cook, stirring, for 3–4 minutes or until golden. Spoon onto a sheet of non-stick baking paper and cool for 10 minutes before breaking into clusters.
When ready to serve, drain both beetroot from pickling liquids, reserving ¹/³ cup (80ml/2¾ fl oz) of the liquid. Combine the reserved pickling liquid with the oil to make a dressing.
Arrange the radicchio leaves on a serving platter. Top with pickled beetroot and goat’s cheese slices. Scatter walnut clusters over the top and drizzle with the dressing. Serve immediately. Serves 8