Blog post

Beetroot, Pickled Apricot & Goats Cheese Salad

June 30, 2020

I’ve been eating more salads whilst the weather has been warm and pickled apricot slices are my new favourite addition. They add a sweet but savoury tang and when paired with earthy beetroots and creamy goats cheese, the sweetness lends itself like cranberry sauce on turkey!

When I first started photographing food I always lent towards sweet treats and indulgent desserts but as I’ve progressed I can see the beauty in a simple salad, or a cracking toasted sandwich! Thing is they all photograph the same, you just need the confidence to try it! I shot this at lunchtime, and enjoyed it whilst editing the images. That for me is the perfect lunch break!

Lockdown has provided me with something I never thought I had time for before. So as we return to ‘normality’ I’m exciting to take these skills with me and create more exciting and mouth watering imagery!

INGREDIENTS

1 Apricot
25ml Cider Vinegar
200g Salad Leaves
50g Goats Cheese
3-4 Mini Beetroots, already prepared
1tbsp Olive Oil
Handful Cress

METHOD

  1. Start by cutting the apricot into thin slices.
  2. Place in a ramekin with the cider vinegar and leave to infuse.
  3. In a bowl dress the salad leaves with the olive oil, 1tsp of the apricot vinegar and sat and pepper.
  4. To serve, arrange the salad leaves, beetroot, goats cheese and apricot slices (leaving the remaining vinegar in the ramekin) onto a plate.
  5. Garnish with cress and serve.

Happy eating!

Nat x

P.S. Don’t forget to share you photos using #TPTRecipes over on Instagram or Contact Me if you have any questions!

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