Homemade pickled beetroot
| Serves: | 6 |
Ingredients
- 1 cup Vinagre De Jerez Sherry Vinegar
- 60 g Baby leaves
- 100 g Hazelnuts, blanched, roasted and roughly chopped
- Aged balsamic vinegar
- 8-12 Baby beetroot
- olive oil, to drizzle
- 3/4 cup sugar for the egg whites
- 1 small handful wild rocket
- 1/2 cup Gorgonzola cheese
- salt
- black pepper
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Cooking Instructions
- Preheat the oven to 180 °C.
- For the pickled beetroot, wash the beetroot and place 8-10 beetroots on a large piece of foil.
- Drizzle with olive oil and seal the foil on all sides to make a parcel.
- Repeat with the remaining beetroot.
- Place the parcels on two roasting trays and roast for 45 minutes – 1 hour or until tender.
- Allow to cool slightly, then peel the beetroots and cut each one into 8 wedges.
- Combine the sherry vinegar, sugar and 3/4 cup of water in a saucepan and bring to the boil, stirring until the sugar has dissolved.
- Add the beetroot to the pickling liquid and allow to cool.
- Dress the baby leaves and wild rocket with olive oil.
- To serve, arrange the beetroots on a large platter. Sprinkle with the leaves, chunks of Gorgonzola and roasted hazelnuts. Drizzle with olive oil, balsamic vinegar and season.
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