Name: Beetroot, pickled turnip and goat's curd salad
Total time: 1 h 10 min
Ingredients: 4 beetroots; 4 tbsp of salad leaves, or nasturtium leaves; 1 handful of chopped hazelnuts, toasted; 300g of goat's yoghurt; 100ml of white wine vinegar; 1 pinch of salt; 1 turnip, peeled and thinly sliced; 50g of salt; 2 tbsp of apple balsamic vinegar; 4 tbsp of olive oil; salt; freshly ground black pepper; 100g of watercress; lemon juice; olive oil; salt; freshly ground black pepper

Beetroot, pickled turnip and goat's curd salad

by James Ramsden

Ingredients

Fruit & Vegetables

4 beetroots
1 turnip, peeled and thinly sliced
lemon juice

Salad & Fresh Herbs

4 tbsp of salad leaves, or nasturtium leaves
100g of watercress

Dairy

300g of goat's yoghurt

Oils & Vinegars

100ml of white wine vinegar
2 tbsp of apple balsamic vinegar
4 tbsp of olive oil
olive oil

Spices & Dried Herbs

freshly ground black pepper
freshly ground black pepper