pickled beetroot salad with goats cheese, asparagus 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.

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.