Beetroot, goat's cheese and nectarine salad with spiced vinaigrette recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Beetroot goat’ s cheese and nectarine salad with spiced vinaigrette recipe By You Magazine - August 1, 2021 Beetroot and goat’s cheese is a combination that just works. This takes it a step further by contrasting the textures of raw and cooked beetroot and adding a gently spiced vinaigrette and sweet nectarine. Nassima Rothacker SERVES 4 4 purple beetroot, unpeeled and trimmed 1 candy-striped beetroot, peeled and trimmed 150g soft goat’s cheese 100g Greek yogurt Grated zest of 1⁄2 lemon 1 ripe nectarine, sliced 50g toasted pecans, chopped Small handful of tarragon leaves SPICED VINAIGRETTE 1⁄2 tsp cumin seeds 1⁄2 tsp nigella (black onion) seeds 2 cardamom pods, crushed 1 shallot, sliced 1 garlic clove, halved 3 tbsp groundnut or sunflower oil 11⁄2 tbsp red wine vinegar Preheat the oven to 180C/160C fan/gas 4. Rinse the purple beetroot and, with the water still clinging to them, place each on a separate sheet of kitchen foil. Loosely scrunch the foil up around each beetroot and bake for 1 hour to 1 hour 30 minutes until tender and a knife slips in easily. Cool a little, then unwrap and peel by rubbing off the skin with your fingers, wearing gloves to avoid staining. To make the vinaigrette, tip the spices into a cold, small saucepan with the shallot, garlic and oil. Set over a low heat and warm gently, slowly infusing the oil. After 6-8 minutes the onion and garlic should be golden and the mixture fragrant. Cool, then drain the oil through a sieve into a mixing bowl (discard the aromatics or stir through rice or boiled potatoes, discarding the cardamom). Add the vinegar and season. Cut the cooked beetroot into wedges and toss them in the vinaigrette. Use a mandoline or a sharp knife to cut the raw candy-striped beetroot into very thin slices. Mix the goat’s cheese in a bowl with the yogurt and lemon zest. Season and spread over the base of a serving plate. Lift the purple beetroot from the vinaigrette and arrange over the cheese, along with the sliced nectarine and candy-striped beetroot. Scatter over the pecans and tarragon and drizzle over any remaining vinaigrette to serve. TIP You can buy ready-cooked purple beetroot to save time. Now buy the book Our recipes are from California: Living & Eating by Eleanor Maidment, published by Hardie Grant, price £22. To order a copy for £18.70 until 22 August, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved