Beetroot, pickled turnip and goat's curd salad

Serves 4
1 hour 10 minutes

Ingredients

Salad

  • 4 beetroots
  • 4 tbsp of salad leaves, or nasturtium leaves
  • 1 handful of chopped hazelnuts, toasted

Goat's curd

  • 300g of goat's yoghurt
  • 100ml of white wine vinegar
  • 1 pinch of salt

Pickled turnip

  • 1 turnip, peeled and thinly sliced
  • 50g of salt

Salad dressing

  • 2 tbsp of apple balsamic vinegar
  • 4 tbsp of olive oil
  • salt
  • freshly ground black pepper

Watercress purée

  • 100g of watercress
  • lemon juice
  • olive oil
  • salt
  • freshly ground black pepper

Method

1
To begin, line a bowl with a clean tea towel and tip in the goat's yoghurt. Add a pinch of salt and tie the corners of the tea towel together. Hang over the bowl and allow to strain for 1–2 days
2
For the pickled turnip, place the slices in a bowl and sprinkle over the salt. Cover with water and leave to brine for at least 1 hour. Drain and rinse, then pour the white wine vinegar over the slices and set aside until needed
3
Place the beetroot in a large pan and cover with water. Bring to the boil and cook for 45 minutes or until tender (this may take up to an hour), then drain and cool. Rub away the skins and cut into quarters and reserve until ready to serve
4
Meanwhile, make the purée. Bring a pan of salted water to the boil and add the watercress. Cook for 20 seconds, then drain and run under cold water until completely cool
5
Squeeze out any excess moisture and place in a blender with a squeeze of lemon juice, a slosh of olive oil and salt and pepper. Blitz together until smooth
6
Make the dressing by whisking together the apple balsamic vinegar and oil with a little salt and pepper, or shaking in a jar, until emulsified
7
To serve, divide the watercress purée, goat's curd, beetroot and pickled turnip slices between plates. Scatter over some of the salad (or nasturtium) leaves and the chopped toasted hazelnuts, then drizzle with the dressing to finish