Recipe: Roasted Baby Beetroot Salad From Cheek By Jowl

Ingredients

• 1kg Baby Beetroot with leaves (2 bunches)
• 750ml Pickling Liquid for Beetroot and Golden Raisins (recipe below) Golden Raisins
• 100g Golden Raisins
• 200g Soft Goat’s Cheese
• 100g Cream
• 50g Wild Rice
• 200g Olive Oil
• 100g Picked Watercress (for garnish)
  5 Sprigs Thyme
• 1 Clove of Garlic

• Fresh Horseradish (to taste)
• Salt
• Pepper

Method

1. Cut the tops off the baby beetroot. Place one bunch of the baby beetroots in an aluminum foil and season with salt and pepper.
2. Add the thyme and a clove of garlic before wrapping the beetroots into a parcel. Roast it in the oven for 30- 40 minutes at 180 degrees until it is just cooked. You should easily be able to pierce a knife into the beetroots.
3. Once ready, remove the skins while they are warm, cut in them half and you can store them in the fridge until assembly.
4. For the pickled beetroot, peel the skins off the other bunch of baby beetroot and cut them into quarters, place them in a sanitised pickling jar.
5. Bring the pickling solution to a boil and turn off the heat. Pour it over the beetroot to cover.
6. Save some pickling liquid for the golden raisins and apply the same method to pickle the golden raisins. The beetroot and raisins should be pickled for at least a day before usage.

Assemble

1. Spoon the goat’s cheese onto a dinner plate. Season the roasted beetroot with a touch more salt and pepper. Drizzle some olive oil on top and place the roasted beetroot over the goat’s cheese.
2. Mix the pickled beetroot and raisins together and place over the roasted beetroot. Sprinkle the puffed wild rice over the beetroot and use a mirco-plane to grate the fresh horseradish over the top (peeling the fresh horseradish into chunks makes it easier to grate it).
3. Season the watercress with salt, pepper and olive oil. This is the final item to be placed on the top of the salad.