Print Options:

Move in the ripe direction

Yields6 ServingsCook Time15 mins

Prep time: 40 minutes + overnight pickle
 400 g beetroot (or 2 medium sized beetroot)
 2 cups water
 1 cup red wine vinegar
 ½ cup caster sugar
 1 tbsp mustard seeds
 1 tbsp black peppercorns
 1 tbsp fennel seeds
 200 g goat’s cheese
 50 ml heavy cream
 2 tbsp basil pesto
 Juice and rind 1/2 lemon
 2 g salt flakes
To Serve
  6 x everything bagel
 1 cucumber sliced
 200 g sliced salmon gravlax
 3 Shepard avocados sliced
 10 g zaatar
 20 g rocket

Start by adding mustard seeds, black peppercorns, fennel seeds, water, sugar and vinegar to a pan and very slowly bring to a boil. While the vinegar mixture is boiling, peel and thinly slice your beetroot and pour the hot liquid over the beetroot and leave to pickle overnight.

The whipped goat’s cheese:

Add goat’s cheese, heavy cream, basil pesto, lemon and salt to the blender and blend until everything is combined and smooth.

Building the bagel:

First spread a spoon or 2 of the whipped goat’s cheese on the bottom, then add rocket, a few slices of the pickled beetroot, the cucumber slices, salmon, top with the Shepard avocado and season with salt and zaatar. 

Nutrition Facts

Servings 0