Restaurant 1861

Fine food worth the extra mile!

Goats Cheese and Pickled Beetroot Salad

RDL 9927

Serves 4


250g Goats cheese Log
12 baby beetroot cooked and peeled
250ml white wine vinegar
250g caster sugar
1 tsp pickling spices- peppercorns, coriander seeds, dried chilli, mustard seeds, bay leaf, sprig of thyme
100g salad leaves
Drop of olive oil


Boil the vinegar, stir in the caster sugar and the pickling spices, pour over the cooked beetroot and leave to cool overnight. The beetroot can be eaten straight away but will improve by storing in a cool dark place for 1 month.

To serve slice the Goats cheese into 12 even slices. Place 3 slices on each plate and accompany each slice with a pickled beetroot. Toss the salad leaves in a little olive oil and the vinegar from the beetroot, season and divide between 4 plates.