PICKLED BEETROOT, RADICCHIO AND GOATS’ CHEESE SALAD

Serves 8

2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

3 HEADS RADICCHIO, TRIMMED AND+LEAVES SEPARATED 200G ASH-DUSTED GOATS’ CHEESE , SLICED

PICKLED BEETROOT

½ CUP (125ML) WATER

1 CUP (250ML) APPLE CIDER VINEGAR

⅓ CUP (120G) HONEY

¼ CUP SAGE LEAVES

SEA SALT AND GROUND BLACK PEPPER

3 BEETROOT, PEELED AND THINLY SLICED USING A MANDOLINE

4 BABY TARGET BEETROOT++, SCRUBBED AND THINLY SLICED USING A MANDOLINE

HONEY WALNUT CLUSTERS

1 CUP (100G) WALNUTS

2 TABLESPOONS HONEY

1 TEASPOON SEA SALT FLAKES

1 To make the pickled beetroot, combine the water, vinegar, honey, sage, salt and pepper in a glass jug. Place the beetroot and target beetroot in 2 separate glass bowls. Add two-thirds of the pickling liquid to the beetroot and the remaining third to the target beetroot. Refrigerate both for 2 hours or overnight.

2 To make the honey walnut clusters, place the walnuts, honey and salt in a medium non-stick frying pan over a medium heat. Cook, stirring, for 3-4 minutes or until golden. Spoon onto a sheet of non-stick baking paper and cool for 10 minutes before breaking into clusters.

3 When ready to serve, drain both beetroots, reserving ⅓ cup (80ml) of the pickling liquid. Combine the reserved pickling liquid with the oil to make a dressing.

4 Arrange the radicchio leaves on a serving platter. Top with the pickled beetroot and goats’ cheese slices. Scatter the walnut clusters over the top and drizzle with the dressing. Serve immediately.

+Ash-dusted goats’ cheese is available at supermarkets and delicatessens. If you can’t find it, use regular goats’ cheese. ++Baby target beetroots are available at select greengrocers.