Pickled beetroot with creamed goat's cheese and pine nut vinaigrette


  • Serves 4 people

  • 2 (150gm each) beetroot, peeled
  • 250 ml (1 cup) sugar syrup (see note)
  • 75 ml cabernet sauvignon vinegar
  • 1 tbsp olive oil
  • 1 golden shallot, finely chopped
  • 250 gm soft goat’s cheese (see note)
  • 50 gm crème fraîche
  • 1 tbsp thinly sliced chives
  • To serve: baby chard, mizuna cress or chervil
  • Pine nut vinaigrette
  • 50 gm pine nuts
  • 50 ml grapeseed oil
  • 50 ml cabernet sauvignon vinegar
01   Combine beetroot, sugar syrup, vinegar and 1.5 litres water in a saucepan, cover and cook gently for 2 hours or until tender. Cool.
02   Heat olive oil in a frying pan over low heat, add shallot and ½ tsp sea salt and cook for 5 minutes, or until soft, without colouring. Transfer shallot to a bowl, add goat’s cheese, crème fraîche and chives, season to taste with sea salt and ground black pepper. Spoon into a piping bag fitted with a large plain nozzle.
03   For pine nut vinaigrette, fry pine nuts in oil in a small frying pan over medium heat until golden. Strain and reserve nuts and oil separately. Place vinegar in a saucepan over medium heat, bring to the boil, reduce heat and simmer for 10 minutes or until reduced to a third (about 15ml). Repeat with 100ml beetroot cooking liquid and cook for 15 minutes or until reduced to a third. Combine reduced vinegar, reduced beetroot liquid and reserved oil in a bowl, whisk to combine and season to taste.
04   Cut beetroot into 3mm-thick slices, then, using a 4cm round cutter, cut rounds from slices. Arrange 3 beetroot discs on each plate, pipe 1 tbsp goat’s cheese mixture onto each disc and top with another disc. Drizzle with vinaigrette and scatter with pine nuts and cress.
Note To make sugar syrup, combine ½ cup white sugar and ½ cup water in a saucepan over medium heat, stirring until sugar dissolves and bring to the boil, then cool. Warren Turnbull prefers to use Kervella soft goat's cheese.
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