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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