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Beet Pickled Cauliflower Salad

Beet Pickled Cauliflower Salad

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".
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Prep Time 35 minutes
Pickling Time 1 day
Servings: 4
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

Beet Pickled Cauliflower
  • 1/2 head cauliflower cut into florets
  • 3 cooked and peeled beets cut into wedges
  • 1¼ cups apple cider vinegar
  • 1¼ cups water
  • 2 tbsp granulated sugar
  • 2 tsp kosher salt
  • 1 tsp crushed red pepper flakes
  • 1 tsp yellow mustard seeds
Goat Cheese Walnut Croutons
  • 140g (5oz) goat cheese
  • ½ cup walnuts roasted, unsalted
Honey Dijon Vinaigrette
  • ¼ cup olive oil
  • ¼ cup white balsamic vinegar
  • 1 clove garlic minced
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp kosher salt
For the Salad
  • 1 cup radicchio leaves torn, tightly packed
  • 1½ cups cooked farro
  • Fresh mint leaves for sprinkling

Equipment

  • 1 Large mason jar
  • 1 small saucepan
  • 1 mortar and pestle optional

Method
 

For the Beet Pickled Cauliflower
  1. Place the beets and cauliflower in a large jar in alternating layers. Set them aside.
    1/2 head cauliflower, 3 cooked and peeled beets
  2. 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.
    1¼ cups apple cider vinegar, 1¼ cups water, 2 tbsp granulated sugar, 2 tsp kosher salt, 1 tsp crushed red pepper flakes, 1 tsp yellow mustard seeds
  3. 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
  1. 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
  2. Pour the walnuts into a mortar and pestle and crush until the pieces are small but not fine. **
    ½ cup walnuts
  3. 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
  1. 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
  1. 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
  2. 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.