Salad of beetroot, goat’s cheese, apple and blood orange

Salad of beetroot, goat’s cheese, apple and blood orange

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

These ingredients are a textbook match in anyone’s language; the acidic sweetness of the goat’s cheese and apple perfectly complement the beetroot. Cider vinegar works in the dressing because of the link with the apple. We prefer to cook the beetroot in cheap white vinegar, liking the hit of harsh acidity it gives the beetroot. Use this method every time you cook beetroot and no matter what the dish, it will be terrific.

Ingredients

Quantity Ingredient
2 large beetroot
1 1/2 tbsp caster sugar
200ml white vinegar, plus extra if necessary
1 1/2 tbsp table salt
1 tbsp capers, rinsed and drained
1/2 red onion, finely chopped
1 tbsp cornichons, chopped
salt and freshly ground black pepper
baby rocket
1 large apple
2 tbsp cider vinegar
5 tbsp extra-virgin olive oil
2 blood oranges
250g goat’s cheese

Method

  1. Place the beetroot, sugar, vinegar and salt in a saucepan with 4 cups water over high heat. Bring to the boil, then reduce the heat to low and simmer until the beetroot are tender but still a little firm when a knife is inserted into them. Remove from the heat and allow the beetroot to cool in their cooking juices. When cool, peel the beetroot and chop into 2 cm dice.
  2. Place the beetroot in a bowl with the capers, onion and cornichons. Season with salt, pepper and a splash of vinegar if needed (the cooking liquor should add a bit of acidity to your beetroot but sometimes a splash of vinegar is needed).
  3. Place the baby rocket in a separate bowl and coarsely grate the apple into the bowl and combine. Add the balsamic vinegar and olive oil.
  4. Using a small paring knife, cut the skin off one blood orange, remove the segments and squeeze out all the juice from the leftover pith. Juice the second orange and place in a jug or bowl with the segmented orange.
  5. Divide the beetroot mixture between serving bowls. Top with the rocket and apple salad and dress with the blood orange segments and juice. Crumble the goat’s cheese over the top and serve.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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