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Beetroot, fig and goat’s curd salad

A wooden table with a bowl filled with slices of fig, almonds and white goat's curd

Beetroot, fig and goat’s curd salad

Name: Beetroot, fig and goat’s curd salad
Total time: 1 h 20 min
Yield: Serves 4 as a starter
Ingredients: 6 large beetroots tops removed, washed; 1 tbsp rapeseed oil; ground to make 1 tsp whole black peppercorns; 100ml beetroot juice; 50ml red wine vinegar; 25g caster sugar; 1 small red onion; 50ml red wine vinegar; 200g goat’s curd; 2 figs cut into small wedges; 50g smoked almonds roughly chopped; wood sorrel (optional); sea salt flakes

Published: August 31, 2021 at 1:51 PM

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Serves 4 as a starter

Easy

Total time: 1 hr and 20 mins

+ pickling

A star rating of 5 out of 5.1 ratingRate

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Earthy beetroots, jammy figs, creamy goat's curd and smoked almonds come together in this veggie salad recipe from Chiswick neighbourhood restaurant, The Silver Birch

Vegetarian

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Alternatives

Complete the dish

Serve this beetroot, fig and goat’s curd salad for a stylish starter or main, then check out our beetroot and goat's cheese salad, beetroot soup, beetroot risotto and more beetroot recipes. Looking for more fresh fig recipes? Try our simple fig salad and fig and goat's cheese salad with pistachios.

Ingredients

Nutrition

6 large beetroots

tops removed, washed
1 tbsp rapeseed oil
ground to make 1 tsp whole black peppercorns

BEETROOT GLAZE

100ml beetroot juice
50ml red wine vinegar
25g caster sugar

PICKLED ONIONS

1 small red onion
50ml red wine vinegar

GARNISHES

200g goat’s curd
2 figs

cut into small wedges
50g smoked almonds

roughly chopped
wood sorrel

(optional)
sea salt flakes

Nutrition: per serving

kcal404
fat24.2g
saturates10g
carbs29.5g
sugars28.5g
fibre4.8g
protein14.6g
salt2.2g

Method

step 1

Heat the oven to 190C/fan 170C/gas 5. Toss together the beetroots, oil, pepper and 1 tsp of salt, and put on a baking tray lined with baking paper. Roast for 45 minutes-1 hour or until tender, depending on the size and maturity of the beets. To check if they’re ready, poke one with a small knife – if it slides in easily, it’s ready. If not, put back in the oven for another 15 minutes or until tender.
step 2

Meanwhile, make the glaze. Pour the beetroot juice, vinegar and sugar into a small pan and reduce to a third, stirring regularly to keep it from burning or over-reducing. Remove from the heat.
step 3

Slice the onion into 4mm thick circles or julienne. Cover with the vinegar and 20ml of water. Set aside to pickle for at least 30 minutes.
step 4

Once the beets are cooked, leave to cool for 5-10 minutes. While wearing gloves, the skin should easily peel off by rubbing away – use a disposable cloth, napkin or kitchen paper to ease the process. Cut into quarters.
step 5

Tip the beetroots into the pan with the glaze. Stir together until warm and coated. Smear a quarter of the goat’s curd on a serving dish and top with the warm beetroots and glaze. Garnish with the pickled red onions, sliced fresh figs, chopped smoked almonds and some tart wood sorrel, if using. Finish with a sprinkle of sea salt flakes and a crack of pepper. This salad can be served hot or cold.

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