Smoked Beetroot, Goats Cheese and Pickled Shallot Salad

45 mins

2 people

Smoked Beetroot, Goats Cheese and Pickled Shallot Salad

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

This is a very ‘chefie’ salad but it is quick and easy to make and looks good. To smoke the beetroot, you can either use a smoke gun or for a more rustic method, you can burn some woodchips on a steel tray with the beetroots sitting on rack covered with tin foil. The sweet smokey beets work really well with a creamy goats cheese and the use of pickled shallots brings acidity to the mix.

Ingredients
Method

100g moluengo goats cheese or other soft cured cheese
200g fresh rainbow beetroots, trimmed
Selection of rocket, red chard and baby spinach leaves
½ tbsp of toasted pine nuts
2 tbsp extra virgin olive oil
4 springs of thyme, finely chopped
Sea salt and freshly cracked black peppercorns
For the pickled shallots:
2 banana shallots, peeled and sliced whole into thin discs
1 tbsp cider vinegar
150ml fresh water
1 tsp of caster sugar
3 peppercorns
1 bay leaf
1 sprig of thyme

Wash the beets gently, making sure that you don't tear the skins, then place in a pan of warm water, bring to the boil, reduce the heat and simmer until tender, it takes around 20 to 30 minutes. Allow to cool down.
To smoke the beets, use a smoking gun with your choice of wood chips. Place the beets in a large bowl and cover completely with cling film except for one side, where you can blow in the smoke from the gun. Leave covered for ten minutes, allowing the delicious smoke to infuse the beetroots.
To pickle the shallots, place all the ingredients in a saucepan and bring to the boil and simmer for 2 minutes. Remove from the heat, cover with cling film and allow the shallots to cool down and infuse in the pickling liquid. The shallot slices should still have a nice bite to them.
To plate the salad, slice your beetroot into pieces and arrange on the plate, crumble the goats cheese all over the beetroot and sprinkle some toasted pine nuts, the pickled shallots and some salad leaves. Season the salad with the chopped thyme, sea salt and black pepper and spoon some extra virgin olive oil before serving.

Ingredients

100g moluengo goats cheese or other soft cured cheese
200g fresh rainbow beetroots, trimmed
Selection of rocket, red chard and baby spinach leaves
½ tbsp of toasted pine nuts
2 tbsp extra virgin olive oil
4 springs of thyme, finely chopped
Sea salt and freshly cracked black peppercorns
For the pickled shallots:
2 banana shallots, peeled and sliced whole into thin discs
1 tbsp cider vinegar
150ml fresh water
1 tsp of caster sugar
3 peppercorns
1 bay leaf
1 sprig of thyme

Method

Wash the beets gently, making sure that you don't tear the skins, then place in a pan of warm water, bring to the boil, reduce the heat and simmer until tender, it takes around 20 to 30 minutes. Allow to cool down.
To smoke the beets, use a smoking gun with your choice of wood chips. Place the beets in a large bowl and cover completely with cling film except for one side, where you can blow in the smoke from the gun. Leave covered for ten minutes, allowing the delicious smoke to infuse the beetroots.
To pickle the shallots, place all the ingredients in a saucepan and bring to the boil and simmer for 2 minutes. Remove from the heat, cover with cling film and allow the shallots to cool down and infuse in the pickling liquid. The shallot slices should still have a nice bite to them.
To plate the salad, slice your beetroot into pieces and arrange on the plate, crumble the goats cheese all over the beetroot and sprinkle some toasted pine nuts, the pickled shallots and some salad leaves. Season the salad with the chopped thyme, sea salt and black pepper and spoon some extra virgin olive oil before serving.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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