pickled beetroot salad with goats cheese, asparagus and an orange maple vinaigrette

lightly pickled beetroot salad with asparagus, goats cheese and an orange maple vinaigrette

I am not a big fan of pickled beetroot.  In fact its because of it that I never went near this vegetable throughout my childhood and teenage years. It was only when I ate it roasted for the first time that I did an about turn, and fell instantly in love.

However I do like pickles and preserves, so thought I would try a light recipe.  Inspired by Vietnamese pickled daikon and carrots which just add a touch of crunch and sour.

This recipe is ridiculously easy and requires no boiling and missioning.

I made quite a bit because I had so much of it, but you can just halve the quatities and do less.

For the pickle you will need: 2 cups of water, 2 Tbs of rice wine vinegar, 2 tbs of sugar and 4 tsp of salt.

Mix all the ingredients together until the sugar and salt has dissolved.  If you like a sweeter pickle add more sugar.

I peeled and finely sliced beetroot in my food processor, which made about 3 full cups.  I immersed these in the pickle, covered and refrigerated for a couple of days.  You could eat after a day or so.

I made an orange vinaigrette to compliment the beetroot and the earthy goats cheese.

Orange maple vinaigrette: 2 Tbs orange juice, 2 Tbs olive oil, 1 tsp Dijon mustard, 1 tsp maple syrup, salt and pepper

I steamed a few spears of asparagus which are in the height of their season.  I am a firm believer in never cooking asparagus for more than 5 minute.  They need to retain their awesomeness through a very light blanch.

fresh seasonal asparagus

I then assembled the pickled beetroot slices, with the asparagus spears, crumbled goats cheese and toasted pine kernels. Arranged a few mixed salad leaves and drizzled over the vinaigrette.

Salty and sweet, raw, cooked, roasted and pickled, this salad is a texture and flavour adventure.

salty and sweet, raw, cooked, roasted and pickled

 

 

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15 Responses to pickled beetroot salad with goats cheese, asparagus and an orange maple vinaigrette

  1. Jan Laubscher November 1, 2011 at 8:11 am #

    Damn, that’s a good looking salad

  2. Sam November 1, 2011 at 7:42 pm #

    Thank you Jan 🙂

  3. Lori November 2, 2011 at 9:56 am #

    So beautiful, looks like a perfect summer lunch 🙂

  4. Sam November 2, 2011 at 12:08 pm #

    Thanks Lori, I do try 😉 xx

  5. Lara November 2, 2011 at 6:04 pm #

    Stunning blog Sam ! Very inspirational , want to try everything ! XX Well done !

  6. Sam November 2, 2011 at 6:24 pm #

    Thank you so much Lara :-). Please visit again.

  7. Dirkie November 5, 2011 at 2:27 am #

    Beautiful beetroot! I share your love for it and these recipes were surely an inspiration. Thanks for this beautiful blog you’ve created with so much passion, love and artistry. I love it and have been visiting weekly for the last 6 months. Please keep going!!!

  8. Sam November 5, 2011 at 11:45 am #

    HI Dirkie, Thank you so much for your very kind words, made my day :-). I am so glad you enjoy my blog. A couple more beetroot recipes comeing up next week and then I think I am all ‘beetrooted out’ for a while.
    Sam

  9. The Feed November 9, 2011 at 12:16 am #

    Great post! Got to you via foodgawker. Check out The Feed – We are a new food content platform to submit your work – submit a post to generate more traffic and awareness to your site.

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