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In this unconventional beetroot salad recipe, beetroot is roasted, pickled and served with cheese and pickled shallots as a delicious canapé from Josh Eggleton. Use a soft sheep's milk cheese of your choice for this recipe - the important thing is that the cheese gives a sour note to the tart pickled beetroot flavour.
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Meanwhile, make the pickling solution by combining the red wine vinegar, caster sugar, star anise and pickling spice in a pan. Bring to the boil and then allow to cool to room temperature. Strain half of the pickling solution over the shallots and leave to marinate for 30 minutes
Remove the beetroots from the oven. Cool and peel while still warm, cut into 1cm cubes, and pickle in the remaining half of the pickling solution
4
To serve, shape the sheep's cheese into 12 even sized balls, then roll in the parmesan. Arrange the beetroot and cheese on a plate and top with the pickled shallots. Add some fresh watercress, drizzle with extra virgin olive oil and serve
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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Pickled beetroot and sheep's cheese salad
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