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Abigail Donnelly

Abigail Donnelly

Recipes & Articles by Abigail Donnelly

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Radish, cauliflower and beetroot piccalilli with baked goats cheese

Beetroot recipes

Radish, cauliflower and beetroot piccalilli with baked goats cheese

30 minutes

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Radish, cauliflower and beetroot piccalilli with baked goats cheese

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

240 ml red wine vinegar
2 t sugar
1 t mustard seeds
100 g radish selection, sliced and quartered
100 g yellow cauliflower, cut into small florets
3 candy-striped beetroot, thinly sliced
200 g goats milk cheese
sea salt and freshly ground black pepper, to taste
purple or green basil leaves, to garnish
fresh horseradish, grated, to garnish
petite herbs or microherbs, to garnish

Method

Preheat the oven to 180°C.

Heat the red wine vinegar, sugar, mustard seeds and salt in a pan over a medium heat.

Once the vinegar begins to boil, remove it from the heat and add the radishes, cauliflower and beetroot.

Allow the vegetables to cool down in the pickle, aka piccalilli.

Line the inside of a 12-cm ramekin with clingwrap, and press the goat’s cheese into the mould.

Turn the cheese out on a baking tray and remove the clingwrap. Bake for 20 minutes, or until the cheese has browned slightly.

Season the baked goat’s cheese, garnish with fresh basil, horseradish shavings and microherbs.

Serve with the piccalilli.

Cook's note: these recipes are created using Woolworths' range of heirloom vegetables.