House House showing Order progress Grid View Icon Grid View Icon List View Icon List View Icon Padlock Icon Padlock Icon Window Link Icon Window Link Icon Order Number Location Order Number Location Gift Card Number Location Gift Card Number Location Gift Card Pin Location Gift Card Pin Location Location Pin Location Pin Circle Contact Email Contact Us Footer Page Icon Circle Contact Instore Contact Us Footer Page Icon Circle Contact Phone Contact Us Footer Page Icon User Shape Mobile Header Account Icon Skip to Content
USD$
Cancel
Foodie

Pickled Beetroot, Carrot And Orange With Cropwell Bishop Beauvale

Put together this starter of soft blue cheese, tangy pickled root vegetables and jewelled oranges and pomegranate seeds to the delight of your dinner party guests.

Pickled Beetroot, Carrot And Orange With Cropwell Bishop Beauvale

Ingredients

Serves 4 as a starter

½ small red beetroot, cut into matchsticks
½ small pink beetroot, cut into matchsticks
½ small golden beetroot, cut into matchsticks
Small carrot, cut into matchsticks
1½ tbsp unrefined caster sugar
2 tbsp rice wine vinegar
Lemon peel, julienned
1 tsp lemon juice
1 tbsp olive oil, plus a dash to serve (optional)
2–3 oranges, peeled and sliced
80g radicchio, torn into small pieces
80g pomegranate seeds
100g Cropwell Bishop Beauvale, crumbled
Pomegranate molasses or balsamic vinegar

Method

1. In one bowl, combine the red beetroot with 2 pinches of salt; in another, combine the remaining matchsticks with 3 pinches of salt. After 20 minutes, squeeze out the juices and place the vegetables in two clean bowls.

2. Dissolve the sugar and 1 tsp salt in the vinegar and 3 tbsp water. Stir ½ tbsp into the red beetroot and 1 tbsp into the remaining vegetables. After 30 minutes, squeeze out again.

3. Add about one-third of remaining pickling liquid to the red-beetroot bowl, the rest to the other bowl. Add lemon peel strips to each, cover with clingfilm and refrigerate overnight.

4. The next day, mix 1 tbsp of the pickling liquid with lemon juice and oil for dressing.

5. Combine the oranges and radicchio in a bowl, dress, then put on a plate. Scatter with the pickled vegetables, pomegranate seeds and cheese. Drizzle with molasses or vinegar and oil.

Find more recipes in the Harrods Magazine app.