I’m delighted to be bringing you a whole series of new recipes, thanks to Sarson’s. I’m sharing my ideas for dishes using their brill new product - Sarson’s Pickle in 15 Mediterranean vinegar blend. It’s very simply a ready-to-use pickling blend that means you can create all sorts of pickled things really easily and quickly. Instead of making your own pickling liquor (by adding sugar and spices to vinegar, basically), this product means you cut out a whole stage in the recipe process and simply pour it over the veg/fruit, straight from the bottle. Wait (you guessed it) 15 minutes, and it’s done!
This fourth post is for a really impressive yet super easy Winter salad. The salad includes quickly picked thinly sliced raw beetroot, made using the Sarson’s Pickle in 15 vinegar blend. Use a mixture of colours if you can find them, but regular red beetroots alone will also work fine.
The quick-pickled beets are balanced with the sweet/sour blood orange slices and I’ve included bitter leaves and a citrus dressing to bring in even more layers of contrasting flavours. If you can’t get hold of blood oranges (they have quite a short season), you can happily use normal oranges. Navel work well and are a good size.
I hope this dish brings some much needed brightness to these dark weeks, and do let me know if you try it!
1 Candy stripe beetroot (or use regular beetroot if you can’t find them)
1 Golden beetroot (or use regular beetroot if you can’t find them)
Sarsons Pickle in 15 blend (I used the Mediterranean blend)
1 Blood orange (or use a regular orange if out of season)
1 handful Bitter leaves (look for rocket, endive or radicchio)
a pinch of pul biber red pepper flakes
For the dressing
Juice of 1 clementine
Juice of 1/2 a lemon
1/4 teaspoon sea salt flakes
2 teaspoon Dijon mustard
5 tablespoons extra virgin olive oil
a few grinds of black pepper
Peel the beets and slice them very thinly using a mandolin or sharp knife.
If you are using different colours, put them into separate bowls and cover with the Sarson’s Pickle in 15 Vinegar blend.
Put the beets to one side while you prepare the rest of the salad.
Cut a slice off the top and bottom of the orange then, using a small sawing motion, working from top to bottom and working your way around the orange, cutting sections of peel off.
Cut the orange into very thin slices and put to one side.
Make the dressing by combining all the ingredients in a bowl and whisking well.
Taste and adjust the seasoning. You’ll have more dressing than you need for this salad but it will keep fine in a sealed jar in the fridge for up to 3 days and can be used to dress leaf or grain salads.
After 15 minutes, remove the beet slices from the vinegar mixture and lay on kitchen roll to absorb excess liquid. You can reuse the vinegar, so sieve it (if necessary, to remove any small pieces of beet) and pour it back into the bottle / a small jar and keep in the fridge.
Arrange the salad by alternating slices of beet and orange on a large platter and tucking a few salad leaves between them all.
Drizzle with the dressing, sprinkle with sea salt flakes and pul biber and serve.
Sarson’s Pickle in 15 Minutes Mediterranean vinegar blend is available to purchase from all Morrisons stores.