Pickled Root Vegetable and Crumbed Goats Cheese Salad

Pickled Beet and Baby Rainbow Carrot Salad with Goats Cheese



I just love the look of baby rainbow carrots, however I don’t find them very sweet – in fact I think they’re a bit on the bitter side. I usually don’t like to use them, for (1). normal carrots are much nicer and (2). I am not a huge fan of cooked carrots. But, I had to find a way to use them, after all they are so cute and pretty! I decided to make them into pickles. I love pickles, and I really like pickled carrots and it just so happened that that If I bought the carrots I got R10 off if I bought beets as well – so obviously with a deal like that, who could refuse? Sarcasm aside, I did think that beets were a good idea to buy – they’re pretty cool pickled too and they’re rather healthy too.



Crumbing and frying goats cheese is simply scrumptious – I don’t think I should ever eat it any other way. Once fried, they become little cheese croquettes that are warm in the inside and crunchy on the outside – what more can you want? Well, pickles (obviously).


I chose to use the pepper-coated one (since it was in the fridge), it was very delicious and I think any flavour goats cheese would go down a treat. These goats cheese croquettes would also work well in a salad of Parma Ham and roasted cherry tomatoes and toasted pine nuts. They would also work great served as a tapas – they are so marvelous they can handle their own.


The pickles, although fabulous in this salad, would also work well served with a crumbed pork chop, pork rillettes, cold meats and on a cheese board – they are rather versatile, not to mention pretty (a must at a picnic).


Either way, the goats cheese croquettes are great with the pickles and vise versa, but also work well with other accompaniments which makes them even more appealing or should I say appetising.



Recipe and Method



For the cheese


100g goats cheese (I used the pepper coated one)

½ cup flour

1 beaten egg mixed with a tbs milk

½ cup bread crumbs

3tbs olive oil, for frying



Slice the goats cheese into half a centermetre thick rounds. Dust in the flour, then dip into the beaten egg before coating in the breadcrumbs. Set aside in the fridge until ready to fry. Then, fry in the olive oil over a medium heat for 2-3 minutes on each side or until golden brown. Drain on kitchen paper.



For the pickles


100g caster sugar

250ml white wine vinegar

300ml cold water

½ tsp salt

4-5 pepper corns

1tbs mustard seeds

1 tbs picked dill

1 punnet baby beetroot

1 punnet baby rainbow carrots




Bring the sugar, vinegar, water, salt and pepper corns to the boil over a medium heat. Allow to cool, then add the dill and mustard seeds.


Meanwhile boil the beetroots, with a tablespoon of vinegar, for 25-30 minutes until they have soften but still quite firm. When cooked, cool and peel – make sure to wear gloves so as to not stain your hands. Depending on their size, cut into quarters or halves.


Peel the baby rainbow carrots and cook in boiling water for 2 minutes, you want to just cook out the rawness, make sure not to over-cook them as you want them still very crunchy.


Place the beetroots in one container and the carrots in another, pour half the cooled pickling liquid over the beets and the other half over the carrots. Cover and place in the fridge to marinade for 30 minutes.



Mustard vinaigrette


2 tbs white wine vinegar

2 tbs Dijon mustard or wholegrain

½ grapeseed oil

salt and pepper


Combine the vinegar and mustard in a bowl and whisk together. Slowly add the oil while still whisking. Season with salt and pepper.


Serve the crumbed goats cheese and pickles with a green salad and a drizzle of mustard vinaigrette.

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