Garden Beetroot and Apple Salad with Goat’s Cheese Mousse and Caramelised Walnuts
Last week, Suttons Seeds revealed that its sales figures had skyrocketed during lockdown, with the most popular varieties being beetroot, lettuce and coriander – read more. Now, one of the country’s top chefs, Michael Caines MBE, has shared his recipe for beetroot salad for everyone to try in celebration of the versatile veg.
Michael, who is the chef and Patron of Lympstone Manor, said: “It’s heartening to see that beetroot has been a popular choice for sowing during lockdown. The beetroot is a versatile ingredient, full of colour and nutrients, with a wide range of cooking processes. Beetroots are full of antioxidants and nutrients, including magnesium, sodium, Vitamin C and potassium.
“Beetroots, or beets as they are sometimes called, are a root vegetable that comes in a variety of colours: golden, chioggia (striped), baby and red. They can be boiled, roasted, confit, soused, picked and even raw so with so much to choose from, they can really become a staple item in your own home recipes.”
Try this classic pickled vegetable preserve recipe – Nelly Yeoman’s pickle.
Recipe for beetroot salad – Ingredients
- 400g roasted beetroots
- 1 apple, cut into medium dice
- Aged balsamic vinegar
- Extra virgin olive oil
- 20 whole caramelised walnuts
- Beetroot salad leaves
Walnut Vinaigrette
- 4 tbsp walnut oil
- 2 tbsp white wine vinegar
- Salt and freshly ground black pepper to taste
Goat’s Cheese Mousse
- 200g goat’s cheese log
- 200g greek yoghurt
- 8g gelatine leaves
- 75g double or whipping cream
- 50g apple, cut into very small dice
- 50g celery, cut into very small dice
- Salt and freshly ground black pepper
Recipe for beetroot salad – Method
For the vinaigrette: Whisk the walnut oil with the white wine vinegar and season to taste.
For the goat’s cheese mousse: Line a 35 x 25 x 2cm baking tray with cling film. Put the goat’s cheese and yoghurt into a food processor and process to a smooth purée. Meanwhile, soak the gelatine in cold water until soft. Bring the cream to the boil, remove from the heat, then add the gelatine and stir to dissolve. Add the warm cream to the goat’s cheese and yoghurt purée and transfer to a bowl. Stir in the diced apple and celery and season with salt and pepper. Pour into the prepared tray and leave to set for 6 hours.
To serve
Once the mousse has set, remove to a chopping board and take off the clingfilm. Cut into 2.5cm cubes, allowing 3 per portion.
Cut the roasted beetroot into interesting shapes and divide it between the four bowls. Dress with the walnut vinaigrette and leave to marinate for 10 minutes.
Mix some of the aged balsamic vinegar with some extra virgin olive oil, then take a spoon and drizzle some of this dressing into the bowl. Place the seven pieces of diced apple over and around. Add five walnuts and a few beetroot salad leaves and serve.
Read more about growing beetroot.
