August 11th, 2013
Pickled Beet and Baby Rainbow Carrot Salad with Goats Cheese
I just love the look of baby rainbow carrots, however I don’t find them very sweet – in fact I think they’re a bit on the bitter side. I usually don’t like to use them, for (1). normal carrots are much nicer and (2). I am not a huge fan of cooked carrots. But, I had to find a way to use them, after all they are so cute and pretty! I decided to make them into pickles. I love pickles, and I really like pickled carrots and it just so happened that that If I bought the carrots I got R10 off if I bought beets as well – so obviously with a deal like that, who could refuse? Sarcasm aside, I did think that beets were a good idea to buy – they’re pretty cool pickled too and they’re rather healthy too.
Crumbing and frying goats cheese is simply scrumptious – I don’t think I should ever eat it any other way. Once fried, they become little cheese croquettes that are warm in the inside and crunchy on the outside – what more can you want? Well, pickles (obviously).
I chose to use the pepper-coated one (since it was in the fridge), it was very delicious and I think any flavour goats cheese would go down a treat. These goats cheese croquettes would also work well in a salad of Parma Ham and roasted cherry tomatoes and toasted pine nuts. They would also work great served as a tapas – they are so marvelous they can handle their own.