Roast Beetroot with Ardsallagh Goat Cheese and Balsamic Dressing and Wild Garlic Flowers
This recipe is a great use for our home grown baby beetroot
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
30
MINUTES
Ingredients
6-12 baby beetroot, a mixture of red, golden and Chioggia would be wonderful
rocket and beetroot leaves
extra virgin olive oil
Balsamic vinegar
175g goat cheese — Ardsallagh or St. Tola
Maldon Sea Salt
Freshly cracked pepper
tiny beet greens or wild garlic leaves
and flowers if available
A few walnut halves (optional)
Method
Preheat the oven to 230°C/Gas Mark 8
Roast the beetroot in the preheated oven until soft and cooked through – 30 minutes to an hour depending on size.
To serve, rub off the skins of the beetroot, keep whole or cut into quarters. Toss in extra virgin olive oil.
Scatter a few rocket and tiny beetroot leaves on each serving plate. Arrange a selection of warm beetroot on top. Drizzle with extra virgin olive oil and balsamic vinegar.
Put a dessert spoonful of goat cheese beside the beetroot. Sprinkle with sea salt and freshly ground pepper.
Garnish with tiny beet greens or wild garlic flowers and a few walnuts if using. Serve.
