From the Untouched World kitchen: aged balsamic pickled beetroot with fresh goat's curd

Aged Balsamic Pickled Beetroot with Fresh Goat’s Curd

Serves 4

  • 2L water
  • 250g sugar
  • 1kg whole beetroot cleaned
  • 250ml white wine vinegar
  • 200ml aged balsamic vinegar

Plate up!

  • 2 cups sliced beetroot
  • 120g of goat’s feta crumbled
  • 1 tbsp of your favorite dukkah
  • 1 tbsp oregano
  • 1 tbsp marjoram
  • Salt & pepper

Place beetroot, water, white wine vinegar and sugar in a pot and bring to the boil. Simmer and cook until tender. Remove from heat and allow cooling. Remove beetroot and strain cooking liquid. Place cooking liquid back in the pot and reduce to one quarter of the volume. Remove syrup from heat. Pour in aged balsamic vinegar and stir. Slice beetroot and place back in syrup. This improves with keeping. Stand in liquor for a couple of days.

Place beetroot in a bowl and season. Add a little of the syrup and place in a serving bowl. Top with goat’s cheese. Sprinkle over dukkah, finely chopped herbs and serve.


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