A vibrant and earthy salad pairing tender beetroots with creamy goat’s curd, fresh herbs, and toasted hazelnuts. Finished with a tangy vinaigrette and a drizzle of olive oil, this dish makes a show-stopping starter or light lunch.
Beetroot Salad with Goat’s Curd
Prep time :
10 minutes
Cook time :
50–60 minutes (beetroot cooking)
Serves :
4
Total Time :
1 hour 10 minutes
Beetroot Salad with Goat’s Curd
Ingredients
- 4 medium beetroots, whole
- 100ml olive oil
- 4 bay leaves
- Salt, to taste
- White pepper, to taste
- 5 garlic chives, finely chopped
- Handful flat-leaf parsley, chopped
- Handful beetroot leaves, cooked tender
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 4 tbsp fresh goat’s curd
- 10 hazelnuts, toasted and crushed
Method
Cook Beetroot:
- Preheat a steamer or oven.
- Individually wrap each beetroot in foil with a bay leaf, a drizzle of olive oil, salt, and white pepper.
- Steam or roast for 45 minutes to 1 hour, until a skewer slides in easily.
- Cool and peel, then cut beetroots into neat wedges.
Prepare Salad:
- In a bowl, gently toss beetroot wedges with red wine vinegar, white pepper, extra virgin olive oil, chopped chives, parsley, cooked beet leaves, and half of the crushed hazelnuts.
Plate & Serve:
- Spread a spoonful of goat’s curd on each serving plate.
- Top with beetroot salad, then sprinkle with remaining hazelnuts and finish with a drizzle of olive oil.
Chef’s Tip
Steam preserves the beetroot’s sweetness and intense colour, but roasting is also delicious. For extra crunch, add a handful of salad leaves or rocket. Serve slightly warm or at room temperature, and use the freshest goat’s curd you can source.
