Salt-baked beetroot salad with goat’s curd and smoked anchovy

Salt-baked beetroot salad with goat’s curd and smoked anchovy

  • serves 4
  • A little effort

A vibrant salad for a smart starter. Roasted beetroot with anchovies and goat's curd, hazelnuts and pickled shallots. All designed to impress your friends.



  • coarse sea salt 200g
  • beetroot 2 large
  • golden beetroot 2 large
  • hazelnuts 50g
  • smoked anchovies 12 fillets (or normal salted)
  • goat's curd 200g (or use regular curd cheese or a fresh goat’s cheese)
  • flat-leaf parsley a few leaves

pickled shallots

  • sea salt 1½ tsp
  • caster sugar 3 tbsp
  • red wine vinegar 70ml
  • shallot 1, finely sliced

mustard dressing

  • Dijon mustard ¾ tbsp
  • white wine vinegar 1 tbsp
  • rapeseed oil 50ml


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Make a bed of the sea salt on a small baking tray, lay the whole beetroot on top and cook in the oven for 1 hr 45 minutes, or until cooked through. Once cooked, allow the beetroot to cool to room temperature and then put the whole tray in the fridge.

  • Step 2

    Roast the hazelnuts on a baking tray in the oven for about 10 minutes, or until they have browned, then allow to cool a little before roughly chopping.

  • Step 3

    For the pickled shallots, bring 120ml water, the salt and sugar to the boil, then remove from the heat. Add the vinegar and the shallots. Allow to cool, then leave in the fridge until needed.

  • Step 4

    For the mustard dressing, whisk the mustard and vinegar together, then slowly add the rapeseed oil, whisking vigorously. Leave in the fridge until needed.

  • Step 5

    Peel away the beetroot skin using your fingers rather than a knife, to keep the shape smooth and round. Slice into 1-1½cm rounds. Layer about 5 pieces of beetroot in a circle, depending on size, alternating the golden and red. Scatter some slices of shallot over. Curl 3 anchovies per plate and put on top of the beetroot. Dollop spoonfuls of curd over the plates, sprinkle with hazelnuts, drizzle with the mustard dressing and scatter with a few parsley leaves.

Nutritional Information

  • Kcals 497
  • Fat 36.8g
  • Carbs 19.9g
  • Fibre 3.7g
  • Protein 19.6g
  • Salt 3.1g