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  • Olive Magazine

    summer simplicity

    Aug 12, 2021 4 minutes
    Recipes KIMBERLEY HERNANDEZ Photographs MING-TANG EVANS

    Beetroots, figs, goat’s curd and smoked almonds

     1 HOUR 20 MINUTES + PICKLING | SERVES 4 AS A STARTER EASY |

    beetroots 6 large, tops removed, washed
    rapeseed oil 1 tbsp
    whole black peppercorns ground to make 1 tsp

    BEETROOT GLAZE

    beetroot juice 100ml
    red wine vinegar 50ml
    caster sugar 25g

    PICKLED ONIONS

    red onion 1 small
    red wine vinegar 50ml

    GARNISHES

    goat’s curd 200g
    figs 2, cut into small wedges
    smoked almonds 50g, roughly chopped
    wood sorrel (optional)
    sea salt flakes

    Heat the oven to 190C/fan 170C/gas 5. Toss together the beetroots, oil, pepper and 1 tsp of salt, and put on a baking tray lined with baking paper. Roast for

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