Beetroot 3 ways with Warm Goats Cheese

Lovely starter, or maybe a light summer lunch, the combination of beetroot and goats cheese is always good.

Recipe serves 2 people

INGREDIENTS

  • 3 x Raw Beetroots
  • Goats cheese, rind on
  • Watercress
  • Balsamic Vinegar
  • 100ml White Wine Vinegar
  • 1 tablespoon Sugar
  • Sea salt
  • Black pepper

METHOD

  • Start by preparing the beetroot. Firstly, take the top and bottom off one of the beetroots. Then, on a lined baking tray, put a pile of salt and sit the beetroot on top and place in the oven for 20 mins @ 180c. Remove, let cool slightly and then peel with a sharp knife. Set aside
  • Peel the remaining 2 beetroots with a peeler or sharp knife and slice as thin as you can (use a mandolin if you have one).
  • Use one of the beetroots for pickled beetroot. In a saucepan, warm the white wine vinegar and sugar and set aside. Place the sliced beetroot in the pan and let sit for 15 mins. Then drain.
  • For the last beetroot, place on a lined baking tray and coat in fry light, season with salt and pepper and bake in the oven for 15 mins. Remove and let cool/crisp.
  • In a small saucepan, place the balsamic vinegar in and reduce in a hot pan by half, set aside.
  • Meanwhile, put the goats cheese on a lined tray and bake in the oven for just 5 mins, season with black pepper.
  • To serve, take the watercress and lay on the plate. Cut the goats cheese into pieces and display in any order you wish along with the 3 ways of beetroot. Drizzle with the balsamic glaze and serve.

This is a lovely light lunch or a starter dish, you could again add crusty bread or even garlic bread if you wanted to add calories and carbohydrates.

 

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