MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Goat Curd With Crisp Pickled Beetroot Sandwiches Categories: Goat, Lamb, Sandwiches Yield: 4 Sandwiches 30 g Fresh horseradish 350 g Raw beetroot 15 Black peppercorns 200 ml Red-wine vinegar 150 ml Malt vinegar 65 g Walnut halves 75 g Rocket leaves 8 tb Olive oil 200 g Goat's curd or cream cheese 8 sl Dark rye bread; thin You will have more pickled beetroot than you need. It will keep for a few days in the fridge. Bear in mind that it is not a traditional hot pickle, so won't keep for more than a week. Peel the beetroot and cut into paper-thin discs. Finely grate the fresh horseradish root. Layer the slices of beetroot in a jar, scattering the layers with a little of the grated horseradish and a few peppercorns as you go. Pour the red-wine and malt vinegars into the jar (there is no need to heat the mixture this is not a preserve) then seal and set aside for at least 4 hours. In a shallow pan, toast the walnut halves until deep brown. Keep an eye on them. They burn the moment your back is turned. Put the walnuts into the bowl of a food processor and add the rocket leaves. Pour in the olive oil and process to a coarse paste. Season the goat's curd with a little black pepper. Spread the rye bread with a generous layer of the rocket and walnut paste, then a layer of goat's curd and some of the beetroot slices. Place a second slice of rye bread on top and gently press down. Slice and eat. Recipe by Nigel Slater Recipe FROM: MMMMM