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This recipe, from The Royal, is a house favourite; it is made with goat’s cheese which has been made for thousands of years.

A Healthy and Delicious Goat's Cheese And Pickled Beetroot Salad

We believe in supporting the many superlative food producers here on the Isle of Wight, which not only cuts down food miles but guarantees we are using the freshest, most flavoursome ingredients in our kitchen.

This recipe, from The Royal, is a house favourite; it is made with goat’s cheese which has been made for thousands of years, and was probably one of the earliest made dairy products.

GOAT’S CHEESE MOUSSE

Ingredients:
300g Goats cheese/Cream cheese
1 clove of garlic
1 pinch of Cayenne pepper
1 pinch of salt
½ lemon (approx.)
200ml cream
Method:
Chop the garlic with the salt until smooth. Blend the cheese in a blender until smooth. Add the garlic, cayenne
and lemon. 

PICKLED BEETROOT

Ingredients:
3 diced beetroot (1 cm cubes)
100g sliced shallots, 50g sugar
10 black pepper corns
1tsp coriander seeds
Sprig of thyme and tarragon
Sea salt, 400ml water
200ml olive oil
150ml white wine vinegar
150ml white wine
1 bay leaf
Method:
Put all of the ingredients in a pan, except the beetroot (all loose spices in a muslin bag). Bring to the boil, then
add the beetroot and simmer for 6-10 minutes keeping the beetroot al dente, take off the heat and chill.

Have fun and we hope you will enjoy your pickled beetroot dish!