Pickled Rhubarb & Beetroot with Clementine & Feta
300g precooked beetroot
10g fresh tarragon
50g crumbly goat’s cheese
40g shelled unsalted walnut halves
Large handful of the pickled rhubarb slices
1 avocado, chopped
Few leaves of lettuce
Juice of 1 clementine
2 tablespoons olive oil
1 tablespoon red wine vinegar (see below for option)
Sea salt + ground black pepper to taste
Alternatively, instead of the red wine vinegar - use 2 tablespoons of the pickling liquid and taste before adding salt.
For Pickled Rhubarb
2 rhubarb stalks, very thinly sliced on a diagonal
180ml red wine vinegar
120g white sugar
1 teaspoon sea salt
Peel 3 of the clementines and reserve the 4th one for the dressing. Using a very sharp knife, lay the peeled fruit on its side and cut the clementines into slices. Cut the cooked beets into wedges.
Layer the leaves, sliced clementine, cut beetroot wedges, pieces of rhubarb and chopped avocado. Sprinkle the tarragon and crumbled feta cheese. Add the walnut halves. Then use the dressing over the salad when ready to serve.
Put the very thinly sliced raw rhubarb into a bowl. It’s preferable to cut it no more than 2-3 mm with a sharp knife, if you plan to eat the rhubarb the same day, otherwise the tartness will be too strong. In a saucepan, bring vinegar, sugar, sea salt and water to a boil in a small saucepan, stirring to dissolve sugar and salt. Once the sugar has dissolved in the boiling liquid, remove the mixture and pour the hot pickling liquid over the raw rhubarb slices. Cover and chill until cold, at least 1 hour. Rhubarb can be pickled 1 week ahead. Keep chilled.