Beetroot, Fig and Goat's Curd Salad Recipe
Earthy beetroots, tangy pickled onions, creamy goat's curd and smoked almonds come together in this veggie salad from Chiswick restaurant, The Silver Birch
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Ingredients
- 6 large beetroots tops removed, washed
- 1 tbsp rapeseed oil
- ground to make 1 tsp whole black peppercorns
- 100ml beetroot juice
- 50ml red wine vinegar
- 25g caster sugar
- 1 small red onion
- 200g goat’s curd
- 2 figs cut into small wedges
- 50g smoked almonds roughly chopped
- wood sorrel (optional)
- sea salt flakes
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