30 g Fresh horseradish
350 g Raw beetroot
15 Black peppercorns
200 ml Red-wine vinegar
150 ml Malt vinegar
65 g Walnut halves
75 g Rocket leaves
8 tb Olive oil
200 g Goat's curd or cream cheese
8 sl Dark rye bread; thin
You will have more pickled beetroot than you need. It will keep for a
few days in the fridge. Bear in mind that it is not a traditional hot
pickle, so won't keep for more than a week.
Peel the beetroot and cut into paper-thin discs. Finely grate the
fresh horseradish root. Layer the slices of beetroot in a jar,
scattering the layers with a little of the grated horseradish and a
few peppercorns as you go.
Pour the red-wine and malt vinegars into the jar (there is no need to
heat the mixture this is not a preserve) then seal and set aside for
at least 4 hours.
In a shallow pan, toast the walnut halves until deep brown. Keep an
eye on them. They burn the moment your back is turned. Put the
walnuts into the bowl of a food processor and add the rocket leaves.
Pour in the olive oil and process to a coarse paste.
Season the goat's curd with a little black pepper. Spread the rye
bread with a generous layer of the rocket and walnut paste, then a
layer of goat's curd and some of the beetroot slices. Place a second
slice of rye bread on top and gently press down. Slice and eat.
