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You will have more pickled beetroot than you need. It will keep for a few day
in the fridge. Bear in mind that it is not a traditional hot pickle, so won't
keep for more than a week.
Makes 4 sandwiches, enough for 2
horseradish 30g, fresh root
beetroot 350g, small and raw
black peppercorns 15
red-wine vinegar 200ml
malt vinegar 150ml
walnut 65g, halves
rocket leaves 75g
olive oil 8 tbsp
goat's curd or cream cheese 200g
dark rye bread 8 thin slices
Peel the beetroot and cut into paper-thin discs. Finely grate the fresh
horseradish root. Layer the slices of beetroot in a jar, scattering the layers
with a little of the grated horseradish and a few peppercorns as you go.
Pour the red-wine and malt vinegars into the jar (there is no need to heat the
mixture this is not a preserve) then seal and set aside for at least 4 hours.
In a shallow pan, toast the walnut halves until deep brown. Keep an eye on
them. They burn the moment your back is turned. Put the walnuts into the bowl
of a food processor and add the rocket leaves. Pour in the olive oil and
process to a coarse paste.
Season the goat's curd with a little black pepper. Spread the rye bread with a
generous layer of the rocket and walnut paste, then a layer of goat's curd and
some of the beetroot slices. Place a second slice of rye bread on top and
gently press down. Slice and eat.