Marinated Beetroot with Goat’s Curd, Apple & Aged Balsamic

Name: Marinated Beetroot with Goat’s Curd, Apple & Aged Balsamic
Yield: Serves 4
Cuisine: British
Ingredients: Sea salt flakes and freshly cracked black pepper, for seasoning; Aged balsamic vinegar and fresh green oxalis leaves, for serving; 50 ml sugar syrup; 1 kg beetroot bulbs (each bulb about 8-10cm in diameter); 2 litres (8 cups) pickling liquid; 160 ml (⅔ cup) lemon extra virgin olive oil; 1 Granny Smith apple; 120 g goat’s curd

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

1 Granny Smith apple
Sea salt flakes and freshly cracked black pepper, for seasoning
120 g goat’s curd

Europe
Oceania
United Kingdom
Australia
Sydney
Lunch
Vegetarian
Mediterranean

Method

Begin with making the apple crisps. Line a dehydrator tray with baking paper. Use a mandoline to slice the apple vertically into 1mm-thick slices, cutting all the way across the core. Place the sugar syrup in a bowl. Dip the 4 largest centre apple slices in the sugar syrup and arrange on the lined tray. Cook at 60°C for 8-10 hours, or overnight, or until the apple is cri