Salad of salt-baked beetroot with truffled goats curd and Tregothnan honey

By July 21, 2014FOOD & DRINK, SUMMER

This way of baking beetroots really gives them a wonderful tenderness – and look amazing when opened from their salty shells. Adding some tangy goats curd, pickled shallots and rich honey, you’ll be on to a winner this summer.


  1. First, pickle the shallots. Slice the shallots into rings.
  2. Put the rest of the ingredients into a sauce pan and bring to boil.
  3. Pour over the shallots and leave to marinate for at least 8 hours.
  4. To salt bake the beetroot, whisk the egg white to a firm peak and fold in the salt. Completely coat the beetroots one by one in the mixture. It is essential that there are no gaps in the coating.
  5. Place on a baking tray and bake at 170 degrees c for 30 to 40 mins depending on the size of beetroot. To check if they are cooked use a small knife to pierce the beetroot, if there is little resistance it is cooked.
  6. Let them cool, remove the salt crust and carefully peel. Cut into wedges.
  7. To finish the dish, arrange the beetroot wedges on a plate and spoon over a generous amount of curd.
  8. Scatter over the pumpkin seeds, drizzle with honey and add some pickled shallots.
  9. Finish with the dressed salad leaves and enjoy. A wonderful summer dish!

You will need:

  • Six beetroot (a mixture of red, candy and golden) washed
  • Two egg whites
  • 250g table salt
  • 500g fresh goats curd
  • One bunch of chives
  • Zest of one lemon
  • 100ml good quality white truffle oil
  • Salt and pepper
  • 100g toasted pumpkin seeds
  • 150g mixed salad leaves
  • 50g Tregothnan honey

For the pickled shallots:

  • Six banana shallots
  • 150ml red wine
  • 75ml red wine vinegar
  • 75 g castor sugar