Stracciatella, Pickled Beetroot, and Walnuts by The Ninth

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Stracciatella, Pickled Beetroot, and Walnuts

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Stracciatella, Pickled Beetroot, and Walnuts

Mediterranean

Main

Over 2 hours

Vegetables/vegetarian

Easy

Serves

Jun Tanaka pairs tangy pickled beetroot with creamy stracciatella and walnuts in this vibrant dish, best eaten when beautiful young beetroots start creeping into season at the end of summer.

Recipe courtesy of

Ingredients

320g stracciatella
50ml olive oil
2 candy beetroot
2 yellow beetroot
2 red beetroot
50g toasted walnuts

Marinade for Candy and Yellow Beetroot

100ml white wine vinegar
25g honey
1 garlic clove
1 sprig of thyme

Marinade for Red Beetroot

100ml red wine vinegar
25g honey
1 garlic clove
1 sprig of thyme

Method

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Method

Steam the beetroot for 2 hours, or until cooked. To check, insert a knife into the beetroot — it should slide in easily. Take out of the steamer, place in a bowl, cover with cling film and leave to cool.
To make the marinades, mix the ingredients in two separate bowls.
Peel the beetroot with a knife, cut into segments and place them in the marinades according to their colours. Season and set aside to marinate — the longer you leave them the stronger the flavours will be.
To serve, spoon the stracciatella into a bowl, season, drizzle over some olive oil, top with 2 pieces of each beetroot and toasted walnuts. Serve immediately.

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