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Salt-baked Beetroot Salad With Goat’s Curd And Smoked Anchovy
LULU'S NOTES14Ingredients
3Hours
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Ingredients
US|METRIC
4 SERVINGS
- 200 grams coarse sea salt
- 2 beetroot (large)
- 2 beetroot (large, golden)
- 50 grams hazelnuts
- 12 anchovies (smoked, fillets, or normal salted)
- 200 grams goat's curd (or use regular curd cheese or a fresh goat’s cheese)
- 3 flat-leaf parsley (leaves)
- 1 1/2 tsp. sea salt
- 3 Tbsp. caster sugar
- 70 mL red wine vinegar
- 1 shallot (finely sliced)
- 3/4 Tbsp. Dijon mustard
- 1 Tbsp. white wine vinegar
- 50 mL rapeseed oil
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