Beetroot salad with buffalo curd cheese - James Martin Chef
Beetroot salad with buffalo curd cheese – enjoy rich, creamy flavors from home-grown beetroots and buffalo milk in this easy-to-make, visually appealing starter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 5 raw beetroots, tops on
- 2 litres buffalo milk
- 50ml lemon juice
- 90ml extra virgin olive oil
- ½ baguette, cut into small chunks
- 2 sprigs of rosemary, leaves picked
- 2 sprigs of thyme, leaves picked
- 2 tablespoons sherry vinegar
- 1 teaspoon cumin seeds
- 1 tablespoon tarragon leaves
- 1 tablespoon oregano leaves, plus extra to garnish
- 1 tablespoon marjoram leaves
- 1 tablespoon chopped flat-leaf parsley leaves
- sea salt and freshly ground black pepper
- 4 sprigs of edible flowers (optional)
- 4 sprigs of dill
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