2 bunchesbeetroot (about 8 large), scrubbed and trimmed500 ml(2 cups) red wine vinegar250 gmcaster sugar60 gmfine sea salt3garlic cloves, bruised10 gmdried chilli flakes4sprigs each thyme and tarragon2 tbspextra-virgin olive oilJuiceof ½ lemon, or to tasteTo serve:goat’s curd or quarkSavoury granola2 tbsp eachrolled oats, pistachios, pepitas, sunflower seeds and sesame seeds1 tspeggwhite (about ¼ eggwhite)
Combine beetroot in a large saucepan with vinegar, sugar, salt, garlic, chilli, herbs and 3 litres water, and bring to the boil over medium-high heat, stirring occasionally to dissolve sugar. Reduce heat to medium and simmer until beetroot are tender when pierced with a skewer (30-40 minutes). Drain, then, when cool enough to handle, peel and cut into bite-sized wedges.
Meanwhile, for savoury granola, preheat oven to 170C. Combine ingredients and 1 tsp sea salt flakes in a bowl and mix well, then spread on a baking tray lined with baking paper and bake, turning tray halfway through cooking, until golden (8-10 minutes). Cool and store in an airtight container until required. Granola will keep for a week.
To finish salad, combine olive oil and lemon juice in a bowl and season to taste. Add beetroot, toss to coat, then arrange on serving plates. Top with goat’s curd or quark, scatter with savoury granola and serve.