This Beet Pickled Cauliflower Salad features pickley chunks of cauliflower and beet accented with nutty farro, bitter radicchio, and creamy crunchy goat cheese and walnut "croutons".
Place the beets and cauliflower in a large jar in alternating layers. Set them aside.
1/2 head cauliflower, 3 cooked and peeled beets
Pour the vinegar and water into a small saucepan. Add the salt, sugar, crushed red pepper flakes, and mustard seed. Place the saucepan over high heat and bring it to a boil. Reduce to a simmer and cook until the salt and sugar dissolve.
Pour the pickling liquid over the beets and cauliflower until fully immersed. Let cool before sealing the jar and leaving to pickle in the fridge for 24 hours.
For the Goat Cheese Croutons
Roll the goat cheese into a series of small balls, using a 1/4 teaspoon as a guide. Set the goat cheese aside.
140g (5oz) goat cheese
Pour the walnuts into a mortar and pestle and crush until the pieces are small but not fine. **
½ cup walnuts
Transfer the walnut pieces to a plate and working with one goat cheese ball at a time, roll the cheese in the walnut pieces until fully encrusted. Chill until ready to serve.
For the Vinaigrette
Place all the vinaigrette ingredients in a small bowl and whisk to combine. Set it aside.
¼ cup olive oil, ¼ cup white balsamic vinegar, 1 clove garlic, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tsp kosher salt
For the Salad
Drain the pickled cauliflower and beets and place them in a large bowl. Add the farro and radicchio and pour the vinaigrette over top. Toss to coat.
1 cup radicchio leaves, 1½ cups cooked farro
Transfer the salad to a large platter and dot the surface with the goat cheese walnut crotons. Finish with a sprinkling of fresh mint leaves and serve immediately.
Fresh mint leaves
Notes
** If you don't have a mortar and pestle place the walnuts in a plastic bag and whack them with a rolling pin instead.