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

  1. 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. 
  2. 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.
  3. 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.
  4. 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