Salad of beetroot, tomatoes, goat’s curd and radicchio

Salad of beetroot, tomatoes, goat’s curd and radicchio

By
From
Spring
Serves
4
Photographer
Andy Sewell

This is really just an excuse to put as many beautiful summer vegetables on a plate as possible. The sweet, earthy taste of beetroot works well with baby broad beans and ripe tomatoes, while the radicchio lends a contrasting slightly bitter note and the goat’s curd underpins the lightness. Chioggia beetroot, with its candy-striped flesh, is a lovely inclusion if you have it. Serve this salad as a first course, or with a plate of cured meats and some freshly baked sourdough for a light lunch.

Ingredients

Quantity Ingredient
12 small beetroot
2 tablespoons red wine vinegar
50ml extra virgin olive oil
200g baby broad beans, freshly podded
8 large radicchio leaves
8 little gem lettuce leaves
1/2 lemon, juiced
4-6 ripe tomatoes
200g goat’s curd or young goat’s cheese
2 tablespoons good quality black olives, pitted, (optional)
small handful basil leaves
sea salt
freshly ground black pepper

For the basil oil

Quantity Ingredient
a bunch basil, leaves only
100ml extra virgin olive oil

Method

  1. Scrub the beetroot well under cool running water, then place in a saucepan and pour on enough water to cover. Add a good pinch of salt and bring to the boil over a medium heat. Lower the heat slightly and cook for about 35 minutes until just tender when pierced with a sharp knife.
  2. Once cooked, drain the beetroot and place in a bowl. Add the wine vinegar and about 2 tbsp of the olive oil, season with salt and pepper and toss gently to coat the beetroot in the dressing. Set aside to macerate and cool.
  3. Blanch the broad beans in boiling water for 1 minute, then drain and refresh in cold water; drain well.
  4. Put the radicchio and lettuce leaves in another bowl. Dress with the lemon juice, remaining olive oil and some salt and pepper, and toss lightly using your hands. Slice the tomatoes or halve them if small.
  5. For the basil oil, pound the basil leaves using a pestle and mortar to bruise and break up, then gradually work in the olive oil – you will have a lovely sludgy sauce.
  6. To assemble, arrange the salad leaves on serving plates with the beetroot and tomatoes. Add the goat’s curd and scatter over the broad beans and the olives, if using. Spoon on the basil oil and finish with the basil leaves. Serve at once.
Tags:
Skye Gyngell
seasonal
Spring
London
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again