Roast beetroot with Ardsallagh goat cheese and balsamic vinegar
Seasonal beetroot is sweet and delicious when roasted and pairs beautifully with creamy goat's cheese for enhanced flavour
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
60
MINUTES
Ingredients
6-12 baby beetroot, a mixture of red, golden and Choggia
salt and pepper
extra virgin olive oil
Balsamic vinegar
175g goat's cheese — Ardsallagh or St. Tola Rocket
beetroot leaves
wild garlic leaves, if available
BLACK FRIDAY
