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Stracciatella, Pickled Beetroot, and Walnuts
Stracciatella, Pickled Beetroot, and Walnuts
Mediterranean
Main
Over 2 hours
Vegetables/vegetarian
Easy
Serves
4

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
  1. 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.
  2. To make the marinades, mix the ingredients in two separate bowls.
  3. 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.
  4. 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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