Goat's Cheese, pickled damson, beetroot and apple salad
This is a great autumn salad, we think beetroot and damson are the perfect match both with their deep purple colour and robust flavours. Pickled damsons are an absolute flavour bomb and a sadly forgotten delicacy of Britain, they add an incomparable rich winey taste whenever they are used.
We will be pairing them today with apples and a weird vine like spinach we grow on our allotment but you could use and salad leaf you have. We will be using the pickling solution from the pickled damsons to make a dressing for the salad so the rich flavour of damson runs through the whole dish. A sprinkling of almonds or walnuts adds a nice crunch to the salad if you have them.
Ingredients (serves two):
Two small beetroot
Two heaped tablespoons of our pickled Damsons (about 10)
One handful of spinach or any salad leaf
A handful of walnuts or almonds (optional)
100g of Goats Cheese
For the Dressing:
25ml Cold pressed rape seed oil or extra virgin olive oil
25ml Pickled Damson Liquor
Wash the beetroot and cut it into 2cm cubes, place on a baking tray with some oil and salt and roast in the oven at 200 degrees Celsius for 20 - 30 minutes or until tender.
Remove the stones from the pickled damsons and tear them into pieces.
Roughly chop the nuts (optional).
Cut the goats cheese into 1cm pieces
Reserve some of the pickling liquor from the damsons mix it with oil, dress the salad leaf with the dressing.
Arrange the leaf at the bottom of the plate, arrange the goat’s cheese and apple above. Then arrange the beetroot and pickled damson on top and finally garnish with nuts and a splash of the dressing.
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