sweet and sour beetroot salad

  • 6 medium beetroot (1kg), trimmed
  • 1 litre water
  • 1 cup (250ml) malt vinegar
  • 2 cups (350g) brown (light brown) sugar
  • peel of 1 lemon
  • 1 bulb garlic, halved
  • 1 tablespoon sea salt flakes
  • 1 tablespoon black peppercorns
  • 1kg fresh borlotti beans, podded
  • 2 tablespoons malt vinegar, extra
  • 1 bunch baby kale leaves
  • 2 cups purple basil leaves
  • 200g goat’s cheese with rind, sliced
  • cracked black pepper, to serve
  1. Place the beetroot, water, vinegar, sugar, lemon, garlic, salt and pepper in a large saucepan over high heat. Bring to the boil, reduce heat to medium, cover with a lid and cook for 1 hour or until tender.
  2. While the beetroot is cooking, place the beans in a medium saucepan of cold water over medium heat. Bring to the boil and cook for 40 minutes or until tender. Drain and set aside.
  3. Remove the beetroot from the liquid, reserving cup (80ml) of the cooking liquid, and set aside to cool. Place the reserved liquid in a small saucepan over high heat, add the extra vinegar and bring to the boil. Cook for 10 minutes or until reduced and syrupy.
  4. Place the beans, kale and basil in a large bowl. Peel the beetroot, cut into wedges and add to the bowl. Top with the cheese and drizzle with dressing. Sprinkle with pepper to serve. Serves 4.

+ You may like to wear gloves to peel the beetroot.

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