Heritage Beetroots with Sheep’s Curd, Pickled Walnut & Horseradish

By chef Brad Carter

heritage beetroots


Make the dressing by putting all the ingredients together in a
blender and blitz for two minutes. You may need a touch more
vinegar or water to reach the desired consistency and help it to
blend. Pass the mixture through a sieve, pushing through the
juice until the pulp is dry. Set aside.

Add the pickled walnuts and salt for the purée to the blender and
pour over the boiling water. Blend on full for five minutes until
smooth. Pass through a sieve and set aside.
Cut the leaves and stems off the beetroot for the salad and
set aside. Place the beetroots on to a tray, coat in rapeseed oil
and season with sea salt. Cover the tray with foil and roast for
20 minutes at 180°C, or until you can insert a skewer into the
beets easily. Once cooked, remove from the oven and allow to cool
slightly. Once cooled, halve the beetroot lengthwise and set aside.
Cut the beetroot stems into uniform 5cm pieces and place in the
bowl with the beet leaves. Dress with the beetroot dressing and
oil; season to taste.

To plate the dish, spoon some of the pickled walnut purée and
sheep’s curd on to the plate and arrange the beetroots on top.
Place the dressed leaves and stems on top of the beets and then,
using a fine grater, grate the walnuts and fresh horseradish over
the top to finish.

Ingredients (Serves 4):

1 red beetroot, washed & diced
150ml balsamic vinegar
150ml water
rapeseed oil, as needed
8 young heritage beetroots with
tops on, scrubbed & washed
rapeseed oil, as needed
sea salt, to taste
3 walnuts, roasted & peeled
15g fresh horseradish
250g raw sheep’s curd
pickled walnut purée
250g pickled walnuts
250ml water