Pickled beetroot, Persian fetta and hazelnut salad

Simple and exotic this beetroot salad will add class to your home meals. Served as an entrée or a salad, this creative sous vide beetroot is set to spice up your next dinner party or is just as delicious when it is comfort food for one.

 

For the beetroot

¼ teaspoon Fennel seed

¼ teaspoon Black peppercorns

1             Small knob of ginger, peeled and sliced

1             Garlic clove

1              Clove

1              Birds eye chilli, slit open

20 ml     Malt vinegar

2              Teaspoons of brown sugar

2              Large beetroot washed, peeled and cut in wedges

 

For the salad

100 gm Yarra Valley Dairy Persian Fetta

50 gm    Hazelnuts toasted, peeled and roughly chopped
150 gm  Rocket

 

For the dressing

60 ml     Hazelnut oil

40 ml     Red wine vinegar

Salt & Pepper

 

Wrap the fennel seeds, black peppercorns, ginger, garlic, clove and birds eye chilli in a piece of baking paper to form a sachet. Place remaining ingredients in a vacuum bag, with a generous pinch of salt. Slip the wrapped spices in to the vacuum bag and vacuum seal the bag on high. Cook in a preheated water bath at 85⁰C for one hour.

 

The sieved beetroot juice from the bag can be reduced by half in a pot over a medium heat, and a little added to the dressing, discard the sachet of spices.

Whisk together the dressing ingredients and toss with the hazelnuts and rocket. Arrange the beetroot and dressed salad, on a plate and then crumble the fetta over the salad. Finish with a drizzle of the dressing and the reduction from the beetroots.

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