Candy beetroot, shallot and blood orange salad with ewe’s cheese, pistachios and marigolds

Candy beetroot, shallot and blood orange salad with ewe’s cheese, pistachios and marigolds

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 4

Dietary
Vegetarian

By Ollie Dabbous

For the salad

  • 100ml/3½fl oz white wine vinegar
  • 60g/2¼oz caster sugar
  • 1 star anise
  • 1 banana shallot, finely chopped
  • 1 tbsp shallot pickle liquor, from above
  • 3 tsp salt
  • 500g/1lb 2oz candy stripe beetroot
  • 1 tbsp white balsamic vinegar
  • 1 blood orange, segmented
  • 4 tbsp toasted pistachios
  • ½ lemon, zest only

For the lemon dressing

  • 2 lemons, juice only
  • 20ml/¾fl oz Chardonnay vinegar
  • 1 tsp caster sugar
  • 1 tsp salt
  • 200ml/7fl oz extra virgin olive oil

To serve

  • 250g/9oz soft ewe’s milk cheese, at room temperature
  • 250g/9oz strained Greek-style yoghurt
  • selection edible flowers, including marigolds (optional)
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