Goat's Cheese and Pickled Beetroot Salad

hotel : The Outbuildings on the Isle of Anglesey : exterior (100x125) Rare Recipe from The Outbuildings, Anglesey

The Outbuildings' chef Delyth Gwynedd-Jones and owner Judith Matthews both share a passion for using local produce to showcase the best that Anglesey and North Wales have to offer. The menu is chosen each morning to ensure they use the best, freshest, seasonal ingredients.

Goat's Cheese and Pickled Beetroot Salad

recipe : Goat's Cheese and Pickled Beetroot Salad : The Outbuildings, Anglesey (300x250)

INGREDIENTS

250g goat’s cheese log
12 baby beetroot cooked and peeled
250ml white wine vinegar
250g caster sugar
1 tsp pickling spices - peppercorns, coriander seeds, dried chilli, mustard seeds, bay leaf, sprig of thyme
100g salad leaves
Drop of olive oil

METHOD

Boil the vinegar, stir in the caster sugar and the pickling spices, pour over the cooked beetroot and leave to cool overnight. The beetroot can be eaten straight away but will improve by storing in a cool dark place for 1 month.
To serve slice the goat’s cheese into 12 even slices. Place three slices on each plate and accompany each slice with a pickled beetroot.
Toss the salad leaves in a little olive oil and the vinegar from the beetroot, season and divide between four plates.